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Tuna Stuffed Cucumber Appetizer Recipe

A fresh vegan appetizer featuring plant-based tuna-style filling tucked into crisp cucumber boats for effortless elegance.

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • Plant-based tuna alternative: 200 g
  • Cucumber: 2 large
  • Vegan mayonnaise: 3 tablespoons
  • Lemon juice: 1 tablespoon
  • Dijon mustard: 1 teaspoon
  • Red onion finely chopped: 2 tablespoons
  • Celery finely chopped: 2 tablespoons
  • Dill leaves chopped: 1 tablespoon
  • Salt: ½ teaspoon
  • Black pepper: ¼ teaspoon

Method
 

  1. Slice cucumbers into thick rounds and scoop centers to create shallow cups.
  2. Add plant-based tuna to a bowl and flake gently using a fork.
  3. Mix vegan mayonnaise, lemon juice, mustard, salt, and pepper into the filling.
  4. Fold onion, celery, and dill evenly without overmixing.
  5. Spoon mixture into cucumber cups neatly.
  6. Chill five minutes before serving for sharper flavor.

Notes

Nutritional Values (Per Serving)

  • Calories: 140 kcal
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 10 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Vitamin D: 15%
  • Vitamin K: 22%
  • Potassium: 18%
  • Zinc: 14%

Additional Notes / Tips

  • Add capers for bold personality.
  • Serve chilled for best crunch.
  • Assemble just before serving to keep cucumbers crisp and unbothered.