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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Make Ahead. For an attractive touch to these appetizers, score the peel of each cucumber lengthwise with fork tines before slicing the cucumber. Ingredients:
1 (6-ounce) can low-sodium chunk white tuna in water, drained |
1/2 cup finely chopped carrot |
1/3 cup thinly sliced green onions |
1/4 cup sliced pimiento-stuffed olives |
1/4 cup low-fat mayonnaise |
3 tablespoons minced fresh parsley |
1 tablespoon lemon juice |
1/2 teaspoon black pepper |
2 medium cucumbers, cut into 1/2-inch slices |
Directions:
1. Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.
2. Scoop out a hollow space in center of one side of each cucumber slice, using a 1/2-teaspoon circular measuring spoon or a small melon baller. Fill centers of cucumber slices with tuna mixture. Serve immediately.
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