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Tuna Salad Bites

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.

Oxmoor House JANUARY 2001

  • Yield: 12 servings (serving size: 1 appetizer)

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.

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
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Tuna Salad Bites recipe

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