Fructose Free Tomato-Basil Tuna Cucumber Cups
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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 water, drained
- 1 medium tomato (about 5 oz / 140 g), seeded and finely diced
Ingredient noteA serving of up to about half a medium tomato is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 2 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ cup fresh basil leaves, thinly sliced
- 2 tbsp scallion green tops, thinly sliced
- ¼ tsp fine salt, plus more to taste
- ¼ tsp black pepper
For serving
- small fresh basil leaves, for serving (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 down on a paper-towel-lined plate and pat the tops dry. This keeps the filling from sliding and prevents the cups from becoming watery.
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