Tuna Salad Cucumber Cups: Your Fresh Go-To for Healthy Snacking
Tuna Salad Cucumber Cups are a healthy, gluten-free snack bursting with flavor, perfect for gatherings.
Equipment
- - Mixing bowl
- melon baller
Ingredients
For the Cups
- 1 large English cucumber Try hothouse varieties for extra sweetness.
For the Tuna Salad
- 2 cans canned tuna Opt for sustainable, wild-caught for better flavor.
- 1/4 cup mayonnaise Feel free to swap for Greek yogurt, hummus, or mashed avocado.
- 1 teaspoon onion powder A must for enhanced flavor.
- 1 teaspoon garlic powder Optional but highly recommended.
- to taste salt and pepper Essential for seasoning.
For the Veggie Mix-ins
- additional veggies Carrots, pickles, avocado, peppers, or green onions.
For Tasty Garnishes
- 1 teaspoon paprika A sprinkle of warmth and color.
- 2 tablespoons chopped chives Freshness that brightens every bite.
- sprouts or microgreens Adds a crunchy, nutritious touch.
- 1 handful baby arugula For a peppery kick.
- 1/2 cup sliced cherry tomatoes Juicy bursts of flavor.
Instructions
How to Make Tuna Salad Cucumber Cups
- In a mixing bowl, gently stir together drained canned tuna with your choice of mayonnaise or healthier alternatives like Greek yogurt, onion powder, garlic powder, plus salt and pepper to taste. Feel free to fold in diced veggies for extra crunch if you like!
- Carefully slice the English cucumber into discs (about 1-2 inches thick) and scoop out a small center using a melon baller or spoon, creating lovely little cups.
- Generously spoon the prepared tuna salad mixture into each cucumber cup, piling it high for an appealing presentation!
- Top each cup with your choice of garnishes—like a sprinkle of paprika, fresh chopped chives, or even a few microgreens.
- Enjoy your Tuna Salad Cucumber Cups immediately or refrigerate until ready to serve. They are best enjoyed within a few hours for optimal crunchiness!
Notes
These cups are customizable; add your favorite veggies or spices for a personal touch. Best served fresh from the kitchen!