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
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
Fat: 1g (Sat. fat 0g)
Sodium: 210 mg