Description
Quick, low-carb snack featuring creamy, spicy tuna on crisp cucumber or endive for a delightful contrast.
Ingredients
Scale
- 2 (5 oz) cans tuna packed in water, well drained
- 3 tbsp mayonnaise (or Greek yogurt)
- 1–1.5 tbsp sriracha or preferred hot sauce
- 1 tsp toasted sesame oil
- 2 tbsp finely diced celery or cucumber
- 2 scallions, thinly sliced
- 1 tsp lime juice or rice vinegar
- 1/4 tsp kosher salt and a few grinds black pepper
- 1 English cucumber, sliced into 1/3-inch rounds or 12–16 Belgian endive leaves
- Optional garnish: sesame seeds, cilantro, thinly sliced jalapeño
Instructions
- Combine tuna, mayo, sriracha, sesame oil, celery, scallions, lime juice, salt, and pepper in a mixing bowl.
- Taste and adjust heat or acidity.
- If mixture is loose, chill for 10–15 minutes in the fridge to firm up.
- Use a small cookie scoop or two spoons to portion onto cucumber rounds or endive leaves.
- Sprinkle sesame seeds and a touch of cilantro.
- Serve immediately.
Notes
Drain tuna thoroughly to avoid a watery salad. Keep cucumber slices very dry to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 30mg