Low FODMAP Basil Pesto Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Cool, crisp rounds of English cucumber get filled with a bright, herby tuna mixture that's bound together with a homemade basil pesto — and every element is built with gut-sensitive eating in mind. The pesto gets its savory depth from garlic-infused oil rather than raw garlic cloves, which delivers all that familiar flavor without the FODMAPs that typically make pesto off-limits. Scallion greens stand in for onion to add a mild bite to the tuna filling, and the whole thing comes together in minutes with just a food processor and a mixing bowl. Each cup is naturally portioned, fresh-tasting, and satisfying enough to serve as a light lunch or a crowd-pleasing starter for four. A squeeze of lemon at the end ties everything together and keeps it feeling clean and vibrant.
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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
- 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
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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