Tuna Pot Pie
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Thai Tuna Cucumber Cups
Serves2 (Makes 12 cups)
Prep Time20 min
Time to Table20 min
It’s not easy to keep things fresh in the summer. But these cups offer a light protein-packed appetizer that’s so good and so fresh you should probably make a few extra for yourself.
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USED IN THIS RECIPE
Ingredients
1 can (170g) CLOVER LEAF® Solid White Albacore Tuna in Water, drained
2 tbsp Almond butter
½ tbsp Soy sauce (less sodium)
1 tsp Lime juice
½ tsp Ginger, fresh, shredded
¼ tsp Lime zest
1/8 tsp Sesame oil
¼ cup Carrots, shredded
2 tbsp Green onion, finely chopped
2 tbsp Red bell pepper, finely chopped
1 tsp Cilantro, chopped
1 tsp Mint, chopped
2-3 English cucumbers
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a large bowl, whisk together almond butter, soy sauce, lime juice, ginger, lime zest and sesame oil until combined and smooth.
- Into almond butter mix, gently stir in tuna, carrots, green onion, bell pepper, cilantro, mint and sea salt.
- Cut English cucumbers into 1-inch slices.
- Using a small melon-baller or a spoon, scoop out seeds while leaving the bottom of the cucumber intact to form a little bowl.
- Fill each cucumber cup with tuna mixture with option to garnish with more mint or cilantro.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 160 | |
| Fat | 10 g | 13% |
| Saturated Fats | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Carbohydrate | 15 g | |
| Fibre | 7 g | 25% |
| Sugars | 7 g | 7% |
| Protein | 24 g | |
| Cholesterol | 20 mg | |
| Sodium | 340 mg | 15% |
| Potassium | 1000 mg | 21% |
| Calcium | 150 mg | 12% |
| Iron | 3 mg | 17% |
