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Cucumber with Tuna Filling

This light and refreshing dish combines crisp cucumbers with a flavorful tuna filling, making it a perfect appetizer for gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can canned tuna, drained
  • 2 tablespoons mayonnaise Greek yogurt can be used as a substitute.
  • 1 tablespoon lemon juice Feel free to add more for a zesty kick.
  • to taste salt
  • to taste pepper
For the cucumbers
  • 2 pieces cucumbers Sliced in half lengthwise and seeds scooped out.
For garnish
  • optional fresh herbs Chopped parsley or dill work wonderfully.

Method
 

Preparation
  1. Wash the cucumbers thoroughly under running water and pat them dry with a clean kitchen towel.
  2. Slice each cucumber in half lengthwise and scoop out the seeds to create a little boat for the filling.
Make the Filling
  1. In a mixing bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and pepper. Mix well with a fork.
Assemble
  1. Generously spoon the tuna mixture into the hollowed-out cucumber halves.
  2. If using fresh herbs, sprinkle them on top of the filled cucumbers.
Chill and Serve
  1. Refrigerate the cucumbers for about 15 minutes before serving for best flavor.
  2. Serve and enjoy with family and friends!

Notes

Store leftovers in an airtight container in the refrigerator for up to one day. For freezing, store the tuna filling separately from the cucumbers as they do not freeze well.