Make Ahead. For an attractive touch to these appetizers, score the peel of each cucumber lengthwise with fork tines before slicing the cucumber.
1 (6-ounce) can low-sodium chunk white tuna in water, drained
1/2 cup finely chopped carrot
1/3 cup thinly sliced green onions
1/4 cup sliced pimiento-stuffed olives
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon black pepper
2 medium cucumbers, cut into 1/2-inch slices
How to Make It
Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.
Scoop out a hollow space in center of one side of each cucumber slice, using a 1/2-teaspoon circular measuring spoon or a small melon baller. Fill centers of cucumber slices with tuna mixture. Serve immediately.