Tuna-Cucumber Cups {Recipe}

If you’re looking to eat more healthfully this year, try eating more fiber-rich and more heart-healthy protein foods every day. These Tuna-Cucumber Cups help you meet both of those goals. Tuna is rich in protein and heart-healthy omega-3 fatty acids, which help boost heart, brain and eye health. And cucumber is more than a salad topping. Cucumbers are rich in polyphenols or antioxidants, which help to reduce risk of chronic diseases. Just keep that cucumber skin on… the skin is loaded with vitamin K, which helps with proper blood clotting.

These cups make a perfect AM work snack or an after-school snack for hungry kids.


Tuna-Cucumber Cups


  • 1 large English cucumber, cut into 1" inch thick slices
  • 1 (5-oz.) can chunk light tuna, drained well
  • 1/4 cup red onion, finely chopped
  • 1 Tbsp. light mayonnaise
  • 1 Tbsp. nonfat plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 tsp. fresh dill weed, chopped or 1/2 tsp. dried dill weed
  • Salt and pepper, to taste
  • Cayenne pepper for sprinkling, if desired


  1. Scoop out seeds of cucumber slices using a melon baller or small spoon, leaving about 1/4" on the bottom to turn them into little cups. Put cucumber pulp in bowl and smash. Add tuna, onion, mayonnaise, yogurt, mustard and dill weed; combine well. Add salt and pepper, to taste. Fill cucumber cups with tuna mixture. Sprinkle with a little cayenne pepper, if desired. Makes 10 cups.