Low FODMAP Greek-Style Tuna Cucumber Cups
These little cucumber cups are packed with bold Mediterranean flavor — briny olives, creamy feta, roasted red pepper, and herb-flecked tuna all piled into crisp, cool rounds that are as pretty as they are satisfying. They come together without any cooking, which makes them ideal for a quick lunch or a no-fuss appetizer spread for four. Managing a low-FODMAP diet can feel limiting when you're craving something with real depth and personality, but this recipe threads that needle beautifully. Garlic-infused olive oil delivers that savory backbone without the fructans, and only the green tops of scallions are used — both smart swaps that keep the flavor high and the gut-friendly rules intact. The cucumber itself does double duty as vessel and vegetable, so there's no bread or cracker to worry about. A squeeze of fresh lemon at the end brightens everything and ties the whole Mediterranean vibe together. These are the kind of bites that disappear fast, so you may want to plan on a second cucumber just in case.
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Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers (about 14 inches each)
For the filling
- 2 cans (5 oz each) tuna in olive oil, drained
- ⅓ cup roasted red pepper, finely diced
- ¼ cup kalamata olives, pitted and roughly chopped
- ¼ cup crumbled feta cheese
- 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp garlic-infused olive oil
- 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 fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
- ¼ tsp black pepper
- salt, to taste
For serving
- extra fresh parsley leaves, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Trim the ends off both cucumbers and cut each into rounds about 3/4 inch thick — you should get 18–20 rounds total. Use a small spoon or melon baller to scoop a shallow well into the center of each round, leaving a 1/4-inch base intact so the cup holds its filling.
- 2
Stand the cucumber cups cut-side up on a cutting board or serving platter. Pat the scooped surfaces dry with a paper towel so the filling stays in place.
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