Tuna Salad Bites
Make Ahead. For an attractive touch to these appetizers, score the peel of each cucumber lengthwise with fork tines before slicing the cucumber.
Yield: 12 servings (serving size: 1 appetizer)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 31
- Calories from fat: 20%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 3.3g
- Carbohydrate: 3.3g
- Fiber: 0.7g
- Cholesterol: 5mg
- Iron: 0.0mg
- Sodium: 79mg
- Calcium: 0.0mg
Ingredients
- 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
Preparation
- 1. Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.
- 2. 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.
Tuna Salad Bites Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Fish, Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
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