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 Oxmoor House

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. 1. Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.
  2. 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.
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