Tuna Salad Cucumber Cups
1 cucumber [look for a hothouse — they are a little sweeter!]
5oz canned chunk light tuna, packed in water, drained
1-2 tablespoons of greek yogurt, yellow mustard, mayo, or mashed avocado
salt, pepper, onion and garlic powder, to taste
Plus add #ALLTHEVEGGIES — carrots, cabbage, pickles, avocado, peppers, onion, radish, etc…
A mellon baller totally comes in handy here so, if you haven’t invested in one yet, totally pick one up! Combine tuna with your choice of mayo, yellow mustard, greek yogurt, or mashed avocado [or a combination of your favorites!], along with veggies, salt, pepper, and garlic/onion powder. Slice cucumbers into discs, scoop out a bit of the center, and arrange on a plate. Pile on some tuna salad and dig in! Easiest recipe of life.
To make a fun pattern in the cucumber discs, grab a cheese slicer or a vegetable peeler and peel a few gorgeous green ribbons off the cucumber before slicing.
Why did I just now think of this!? I feel cheated!
Like the last 28 years of my life could have been spent enjoying this all spring and summer long and I’m just NOW making it? Ridiculous.
I’ve been scarfing tuna salad on sandwiches and tortilla chips my entire life… which is fantastic — but this is better. MUCH better! The refreshing cucumber is the perfect pairing for this fun, flavorful, and veggie-riffic tuna salad. The crunch of the veggies and the tender, refreshing cucumber cups are so money.
You know the drill — make these right meow!
Totally needed to add a side note to this post after devouring a second batch today — I licked the bowl… the plate… and the cutting board clean. Just not the knife. We know how clumsy I can be.