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Add a photoServings: 12
Ingredients
- 2 x 6-oz cans Water-packed tuna, well-liquid removed
- 1/2 c. Plain nonfat yogurt
- 1/2 c. Shallot, chopped
- 6 Tbsp. Mint, fresh, minced
- 4 clv garlic, chopped
- 3 Tbsp. Lemon juice, fresh
- 1 tsp Cumin, grnd
- 1 x salt and pepper to taste
- 20 x Cherry tomatoes
- 1 x English hothouse cucumber
Directions
- Place tuna in medium bowl. Flake with fork. Fold in yogurt, shallots, mint, parsley, garlic, lemon juice and cumin. Season with salt and pepper.
- Cut 1/4 inch off tops of tomatoes. Gently squeeze out seeds. cut thin slice from bottoms of tomatoes so they will stand upright. Turn tomatoes top side up.
- Using small knife or possibly melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into about 20 rounds. Using mellon baller, scoop out some seeds in center of each round, being careful not to scoop through bottom.
- Tuna mix, tomatoes and cucumbers can be prepared 8 hrs ahead. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes and onto cucumber rounds.
- Makes about 40 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 31 | |
| Calories from Fat 5 | 16% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 11mg | 0% |
| Potassium 275mg | 8% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.05g | 2% |
| Protein 1.47g | 2% |
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