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Active time
20 minutes
Makes about 40 appetizers

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

  1. Combine tuna, yogurt, green onion, mint, lemon juice, cumin, salt and pepper in medium bowl. Blend well.
  2. 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.
  3. 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


Calories: 66
Fat: 1g (Sat. fat 0g)
Sodium: 210 mg
Carbohydrate 4g
Fiber: 1g
Protein: 10g

Yield: Makes about 40 appetizers

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