Pregnancy Friendly Greek-Style Tuna Cucumber Cups
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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
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.
- ⅓ cup roasted red pepper, finely diced
- ¼ cup kalamata olives, pitted and roughly chopped
- ¼ cup crumbled feta cheese
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp garlic-infused olive oil
- 3 tbsp scallion green tops, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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