Low FODMAP Tomato-Basil Tuna Cucumber Cups
These crisp little bites are exactly the kind of fresh, no-cook appetizer that feels fancy without requiring much effort at all. Cool cucumber rounds act as edible vessels for a bright, herby tuna filling packed with diced tomato, fresh basil, and a squeeze of lemon — every bite is clean, satisfying, and genuinely delicious. Getting that savory garlic flavor without triggering symptoms is often the trickiest part of cooking this way, and garlic-infused oil solves it beautifully since the fructans don't transfer into the oil itself. The scallion green tops add a mild oniony note that's equally gut-friendly, so the filling tastes full and well-seasoned rather than stripped down. A touch of Dijon mustard ties everything together with just enough sharpness to balance the richness of the tuna. This recipe makes enough to serve four as a starter or light lunch, and the filling comes together in a single bowl with no heat required. Keep the cucumber cups and filling separate until right before serving and they'll stay crisp and fresh without turning watery.
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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 1/3 cup of tomato is low in FODMAPs. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low FODMAP. 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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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