Anti Inflammatory Basil Pesto Tuna Cucumber Cups
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup pine nuts
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 3 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the tuna filling
- 2 cans (5 oz each) tuna in water, drained
- 2 tbsp mayonnaise
- 2 stalks celery, finely diced
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For the cups
- 2 large english cucumbers
For serving
- fresh basil leaves, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, pine nuts, Parmesan, garlic-infused oil, lemon juice, salt, and pepper in a food processor. Pulse 8–10 times, then process until the mixture is finely chopped and cohesive but still has some texture — about 20 seconds total. Scrape down the sides as needed.
- 2
In a mixing bowl, combine the drained tuna, mayonnaise, celery, scallion greens, and lemon juice. Add 3 tablespoons of the pesto and stir until evenly combined. Taste and season with salt and pepper.
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