Cucumber Tuna Bites

A square photo with three cucumbers filled with tuna salad, with a cucumber cap against it.

Cold, crisp cucumber cups filled with a creamy tuna mixture. A quick no-cook appetizer for parties, summer platters, and holiday snack tables.

Cook Time 15

Total Time 15

Course Appetizers and Snacks, Entrée and Starter

Cuisine Other

Servings persons

Calories 106 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

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

1. Can I make these ahead? Yes. Make the cucumber cups and filling separately, then fill just before serving.

2. What cucumber works best? English cucumber is easiest because the skin is thin and the shape is even.

3. What if I do not have a melon baller? Use a teaspoon and scoop carefully.

4. What can I use instead of tuna? Canned salmon works well here too.

5. How do I keep the filling from getting watery? Drain the tuna very well before mixing.

6. Don't want to use alcohol? Omit the whiskey.

7. Storage

Prep the cucumber cups and filling ahead and store them separately in the fridge. Wrap the cucumber pieces in a damp paper towel and keep them in an airtight bag. Store the filling in a separate airtight container. Assemble just before serving.

Nutrition

Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen