Low FODMAP Italian Herb Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you've even finished arranging them. Cool, crisp rounds of English cucumber get hollowed into tidy vessels and loaded with a bright, herb-packed tuna filling that tastes like something you'd order at a sun-drenched Italian café. The filling comes together in one bowl — drained tuna, mayonnaise, fresh lemon juice and zest, capers, parsley, oregano, and a hit of dried basil — so the whole thing is genuinely quick to pull off. One smart move worth noting: garlic-infused olive oil delivers that savory depth without the fructans that make regular garlic a problem, and only the green tops of scallions are used, both well-established low FODMAP swaps that don't sacrifice any flavor. The capers bring a briny punch that ties everything together, so taste before you salt — you likely won't need much. Serves four as a starter or light lunch, and the filling can be made ahead and spooned into the cups right before guests arrive.
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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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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