These cucumber tuna bites are the kind of appetizer people reach for first. They are cold, fresh, easy to serve, and a nice contrast on a table full of richer party food.
Instead of topping plain cucumber slices, you turn the cucumber into little cups and fill them with a creamy tuna mixture. That makes them look a little more special, while still keeping the recipe simple.
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Why You'll Want to Make These
You only need a few ingredients, and there is no cooking involved. That makes this a handy recipe for busy holiday prep, last-minute guests, or warm days when you do not feel like turning on the stove.
They are also easy to prep ahead. You can make the cucumber cups and the filling earlier in the day, then put them together just before serving
What You Need
- English cucumber: This works best because it is long, has thin skin, and makes neat cups. If you use a regular cucumber, peeling may help if the skin is thick.
- Canned tuna: Gives the filling a savory, sturdy base. Drain it well so the mixture stays creamy, not watery.
- Mayonnaise: Makes the filling smooth and creamy.
- Ketchup: Adds a little sweetness and rounds out the flavor.
- Worcestershire sauce: Just a few drops add extra depth.
- Whiskey: This is part of the original flavor mix, but you can leave it out if you want a milder bite or don't want to use alcohol.
- Ground paprika: Adds a little color and a soft, warm finish.
How to make it
- Step 1: Trim the cucumber, add decorative stripes if you like, and cut it into thick pieces.
- Step 2: Scoop out the center of each piece, leaving the bottom intact (about ½ inch thick) so each one holds like a cup.
- Step 3: Mix the drained tuna with mayonnaise, ketchup, Worcestershire sauce, and whiskey.
- Step 4: Spoon the filling into the cucumber cups and finish with paprika.
Top Tips
- Drain the tuna well: That keeps the filling creamy and helps it stay in place.
- Leave a firm base in the cucumber: That way the cups stay sturdy and hold the filling.
- Prep the parts separately: Make the cups and filling ahead, then assemble just before serving for the freshest texture.
Serve Them
These work well for Christmas, New Year's Eve, a summer buffet, or a snack board when friends stop by. They also fit nicely on a light lunch plate. These pair well with other easy appetizers like puff pastry bites with Brie, smoked fish bites, or cucumber appetizers with leek dip and bacon.
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Ingredients
- 1 English cucumber
- 5½ oz. canned tuna, drained
- 2 tablespoon mayonnaise
- 2 tablespoons tomato ketchup
- 3 drops Worcestershire sauce
- 1 teaspoon whiskey
- ⅛ teaspoon paprika powder
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Use a zester to make long stripes in the cucumber if you want a decorative finish. Trim the ends and cut the cucumber into 4 thick pieces.1 English cucumber
- Scoop out the center of each piece with a melon baller or teaspoon, leaving the bottom intact (½ inch - 1 cm) so you have 4 little cups.
- In a bowl, mix the tuna, mayonnaise, ketchup, Worcestershire sauce, and whiskey until creamy.5½ oz. canned tuna, 2 tablespoon mayonnaise, 2 tablespoons tomato ketchup, 3 drops Worcestershire sauce, 1 teaspoon whiskey, ⅛ teaspoon paprika powder
- Spoon the tuna mixture into the cucumber cups.
- Sprinkle with paprika.
Notes
Nutrition
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