Cherry Tomatoes and Cucumber Rounds with Herbed Tuna Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Here's a light way with stuffed vegetables. Ingredients:
2 6-ounce cans tuna in water, well drained |
1/2 cup plain nonfat yogurt |
1/2 cup minced shallots |
6 tablespoons chopped fresh mint |
6 tablespoons chopped fresh parsley |
4 garlic cloves, minced |
3 tablespoons fresh lemon juice |
1 teaspoon ground cumin |
20 cherry tomatoes |
1 english hothouse cucumber |
Directions:
1. Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
2. Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. (Tuna mixture, tomatoes and cucumbers can be prepared 8 hours ahead. Cover separately; chill. Pour off any excess liquid from tuna before continuing.) Spoon tuna into tomatoes and onto cucumber rounds.
3. Per Piece: calories, 21; total fat, 0; saturated fat, 0; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
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