Cucumber Tuna Salad Bites

Cucumber Tuna Salad Bites

These cucumber tuna salad bites make a tasty, beautiful and healthy-ish appetizer. They’re really easy to make too. Hothouse cucumbers eliminate any prep, since they don’t need to be peeled and seeded. I do score them with a citrus zester to make them pretty. The tuna salad has a couple of special touches that require a little chopping, but it’s worth it. This tuna salad is flavorful, creamy and delicious.


Cook’s Notes:

Dice the onions and the celery as finely as possible. The trick is, to have a subtle flavor and just a little bit of crunch. Any large pieces of celery or onion will take over the tuna. The smaller the pieces, the more they will take a background role.


If you’re using pouch tuna there is no need to drain. If using canned tuna, drain it, but don’t leave it bone-dry.



12 oz. White Albacore Tuna in Water

2 oz. Cream Cheese

2 tbsp. Mayonnaise

2 tbsp. White Onion, finely diced

2 tbsp. Celery, finely diced

½ tsp. Yellow Mustard

¼ tsp. Kosher Salt, or to taste

¼ tsp. Fresh Ground Black Pepper, or to taste

1 Large Hothouse Cucumber, sliced into roughly ¼ inch rounds

Herbs for garnish, parsley, oregano, celery, thyme, or use your favorite


Secret to Perfect Tuna Salad

If you want a super creamy tuna salad, break up the pieces of tuna really well. Stir the tuna with a fork, pressing down and breaking up any chunks. Do this, basically, until your hand hurts. Then take a break, and keep stirring and breaking up the tuna.


Add the tuna to a large bowl. Make sure the bowl is large enough so you can really get in there and stir without spilling. Break up the tuna, add the remaining ingredients and stir well to combine.


Taste the tuna salad and add salt and pepper only if needed. Cover the bowl and refrigerate until the tuna salad is nice and cold.


Make the cucumber tuna salad bites

There is no need to peel or seed hothouse cucumbers. If desired, score them with a lemon zester or fork to decorate.


Slice the cucumber into ¼ inch pieces. Don’t make them too thin so they’re sturdy enough to hold the tuna and won’t limp when picked up.


Add a small scoop of tuna salad on each cucumber round. Garnish with a small piece of selected herbs. Arrange the cucumber tuna bites on a tray. If not serving right away, cover with a lid, or loosely with plastic wrap. Refrigerate until ready to serve.


Makes about 28-30 pieces


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