Pregnancy Friendly Basil Pesto Tuna Cucumber Cups
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 2 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!