Paleo Italian Herb Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

4.7

(7)

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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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