Anti Inflammatory Italian Herb Tuna Cucumber Cups
Total time15 min
Prep time15 min
Cook time0 min
4.7(7)
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Learn more →Ingredients
4 servings
For the cucumber cups
- 2 medium english cucumbers (about 14 oz / 400 g total)
For the tuna filling
- 2 cans (5 oz each) tuna in olive oil, drained
- 3 tbsp mayonnaise
- 1 tbsp garlic-infused olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp capers, drained and roughly chopped
- 3 tbsp scallion green tops, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh oregano leaves, finely chopped
- ½ tsp dried basil
- ¼ tsp red pepper flakes
- ¼ tsp fine salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh flat-leaf parsley, roughly torn (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. Using a small spoon or melon baller, scoop out a shallow well in 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 plate lined with paper towels and pat the wells dry — this keeps the filling from sliding.
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