Anti Inflammatory Cajun Tuna Cucumber Cups
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Learn more →Ingredients
4 servings
For the tuna filling
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp mayonnaise
- 2 stalks celery, finely diced
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp cajun seasoning (garlic- and onion-free blend)
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
For the cups
- 2 large english cucumbers
For serving
- smoked paprika, for dusting (optional)
- fresh parsley, chopped (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, mayonnaise, diced celery, scallion greens, lemon juice, Cajun seasoning, smoked paprika, and cayenne. Stir until evenly mixed, then season with salt and pepper to taste.
- 2
Slice the cucumbers crosswise into rounds about 3/4-inch thick — you should get approximately 18–20 rounds total. Using a small spoon or melon baller, scoop a shallow well into the center of each round, leaving the base intact so the cup holds its filling.
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