Tomato and Cucumber Rounds
Because tapas originated in Spain, seafood historically plays a starring role in tapas. The best part is that fish and shellfish boost the taste and nutrients in small dishes. Here are some seafood ideas to inspire your creation of tasty tapas at home: tuna or shrimp to deviled eggs; serve marinated shrimp on skewers with red and orange bell peppers; top whole wheat crostini with anchovies; serve ceviche or paella in ramekins with small spoons; fill half an avocado with canned tuna, red bell peppers and balsamic vinegar, or try this recipe for Tomato and Cucumber Rounds.
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2 cans of tuna (5 oz each) drained or 1 pouch of tuna (5 oz or 6.4 oz)
½ cup plain nonfat yogurt
½ cup diced green onions
5 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
20 cherry tomatoes
1 cucumber
Garnish with fresh mint
- Combine tuna, yogurt, green onion, mint, lemon juice, cumin, salt and pepper in medium bowl. Blend well.
- Prepare tomatoes and cucumbers to fill. Cut off tops of tomatoes and scoop out insides. Cut cucumber into ½” rounds, scoop a small section of seeds off surface to make indentation for filling.
- Spoon the tuna mixture to fill center of tomatoes and cucumber rounds. Garnish with fresh mint.
Recipe, content and photo courtesy of National Fisheries Institute
Nutrition
Calories: 66Fat: 1g (Sat. fat 0g)
Sodium: 210 mg
Carbohydrate 4g
Fiber: 1g
Protein: 10g
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