Low FODMAP Chimichurri Tuna Cucumber Cups
These little cucumber cups are fresh, herby, and genuinely impressive — the kind of appetizer that disappears from the platter before you've even sat down. The chimichurri is built with garlic-infused olive oil instead of raw garlic cloves, which delivers all that deep, savory flavor without the FODMAPs that make traditional versions off-limits. Scallion green tops stand in for onion and add a mild bite, keeping every component intentional and gut-friendly. The tuna filling comes together in minutes — just drained tuna, a squeeze of lemon, and a few spoonfuls of that bright, herb-packed sauce folded in until everything is glossy and cohesive. Cool cucumber rounds act as edible vessels, so there's no bread or cracker to worry about, and the whole dish stays naturally light. A finishing pinch of flaky sea salt and a few parsley leaves make these look far more effortful than they actually are. This recipe serves four and requires zero cooking, making it an easy win for a weeknight starter or a low-stress entertaining spread.
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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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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