Chimichurri Tuna Cucumber Cups
Total time30 min
Prep time20 min
Cook time0 min
4.8(14)
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Learn more →Ingredients
4 servings
For the cucumber cups
- 2 medium english cucumbers
For the tuna filling
- 2 cans (5 oz each) tuna in olive oil, drained
- 1 tbsp fresh lemon juice
For the chimichurri
- 3 tbsp garlic-infused olive oil
- ½ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 tbsp scallion green tops, thinly sliced
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- flaky sea salt, for finishing (optional)
- fresh parsley leaves, for garnish (optional)
Instructions
- 1
Trim the ends from both cucumbers and cut each into rounds about 3/4-inch thick — you should get 18–20 rounds total. Use a melon baller or small spoon to scoop a shallow well into the center of each round, leaving the base intact so the cup holds its filling.
- 2
Stand the cucumber cups cut-side up on a paper-towel-lined plate and let them drain for 10 minutes while you prepare the chimichurri and filling.
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