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.


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


  1. In a large bowl, whisk together almond butter, soy sauce, lime juice, ginger, lime zest and sesame oil until combined and smooth.
  2. Into almond butter mix, gently stir in tuna, carrots, green onion, bell pepper, cilantro, mint and sea salt.
  3. Cut English cucumbers into 1-inch slices.
  4. Using a small melon-baller or a spoon, scoop out seeds while leaving the bottom of the cucumber intact to form a little bowl.
  5. Fill each cucumber cup with tuna mixture with option to garnish with more mint or cilantro.


per serving
% Daily
Fat10 g13%
Saturated Fats1.5 g
Trans Fat0 g
Saturated + Trans8%
Carbohydrate15 g
Fibre7 g25%
Sugars7 g7%
Protein24 g
Cholesterol20 mg
Sodium340 mg15%
Potassium1000 mg21%
Calcium150 mg12%
Iron3 mg17%

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