- 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.
Banner Image:
Tomato Cucumber.jpg
Teaser Image:
Tomato Cucumber.jpg
Ingredients:
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
Yield:
Makes about 40 appetizers
Nutrition:
Calories: 66, Fat: 1g (Sat. fat 0g), Sodium: 210 mg, Carbohydrate 4g, Fiber: 1g, Protein: 10g
Author:
Recipe, content and photo courtesy of National Fisheries Institute
Dietary choice:
Gluten-free