Ingredients
- 1 can tuna (about 5 oz), well drained
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber, sliced into 1/4-inch rounds
Instructions
- Place the drained tuna in a medium bowl and break it into small flakes with a fork.
- Add the mayonnaise, lemon juice, salt, and black pepper. Mix until creamy and well combined.
- Slice the cucumber into even 1/4-inch rounds and pat the slices dry with a paper towel.
- Spoon about 1 tablespoon of the tuna mixture onto each cucumber round and gently press it down so it stays in place.
- Arrange on a serving plate and chill for 10 to 15 minutes before serving, if desired.
Notes
- Add finely chopped celery or red onion for extra crunch.
- Mix in chopped pickles or capers for a tangy flavor boost.
- Replace part of the mayonnaise with plain yogurt for a lighter version.
- Fresh dill or parsley makes a great herbal addition.
- Add chili flakes or hot sauce for a little heat.
- Store the tuna salad and cucumber slices separately for best freshness.
- The tuna mixture can be refrigerated in an airtight container for up to 2 days.
- If assembled ahead, consume within a few hours since cucumbers can become soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cucumber round
- Calories: 41
- Sugar: 0.1g
- Sodium: 146mg
- Fat: 3.3g
- Saturated Fat: 0.6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Protein: 2.3g
- Cholesterol: 4mg
