Tuna Cucumber Cups
Crisp cucumber cups filled with a flavorful tuna salad, combining creamy, tangy, and savory notes—perfect for light appetizers or summer gatherings.
Ingredients
- 4 to 6 large cucumbers (1 1/2-inch thick) ⓘ
- 2 cans tuna, drained ⓘ
- 3 hard-boiled eggs, chopped ⓘ
- 1/4 cup celery, finely chopped ⓘ
- 2 tablespoons pickle relish ⓘ
- 2 tablespoons mayonnaise ⓘ
- 2 tablespoons sour cream ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 1/2 teaspoon onion powder ⓘ
- 1/2 teaspoon red pepper sauce ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Wash and peel the cucumbers using a vegetable peeler.
- Cut the cucumbers into 3/4-inch thick round pieces and remove the seed centers to create cups.
- In a bowl, combine drained tuna, chopped hard-boiled eggs, finely chopped celery, pickle relish, mayonnaise, sour cream, Dijon mustard, onion powder, red pepper sauce, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
- Spoon the tuna mixture into each cucumber cup and serve immediately.
Tips & Substitutions
For a refreshing twist, consider using Greek yogurt instead of sour cream for a tangy flavor. You can also substitute canned salmon or chicken if you prefer. If you want a spicier kick, add diced jalapeños to the tuna mixture. Make sure to select cucumbers that are firm and not overly ripe to maintain their structure when scooping.
Serving Suggestions
These tuna cucumber cups make a perfect appetizer for gatherings or a light lunch. Pair them with a crisp green salad or serve alongside dishes like Easy New England Clam Chowder(Microwave) for a well-rounded meal. They can also be garnished with fresh herbs, such as dill or parsley, for added flavor and presentation.
Storage & Reheating
Store any leftover tuna mixture in an airtight container in the refrigerator for up to 2 days. If you have extra cucumber cups, keep them separate to prevent them from becoming soggy. When ready to enjoy, simply fill the cucumber cups with the chilled tuna mixture and serve. Avoid reheating as cucumbers are best served fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Cucumber Cups contains roughly 223 calories, with 19g protein, 34g carbohydrates, and 2g fat. It is an excellent source of protein (39% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 773mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tuna cucumber cups ahead of time?
Yes, you can prepare the tuna mixture a day in advance and store it in the refrigerator. However, it's best to assemble the cucumber cups just before serving to maintain their crispness. Sliced cucumbers can lose their texture if left filled for too long.
What type of cucumbers are best for this recipe?
For this recipe, English cucumbers or Persian cucumbers are ideal as they have fewer seeds and a thinner skin, providing a better texture. If using regular cucumbers, consider peeling them to reduce bitterness and enhance flavor.
Is this recipe suitable for meal prep?
Absolutely! The tuna mixture can be made in bulk and stored in individual containers for easy grab-and-go meals. Just remember to keep the cucumber cups separate until you're ready to eat, ensuring they remain crisp and fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).