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.
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Fish
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).
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).