These simple tuna & avocado cucumber toppers are one of my favourite savoury, no fuss appetisers. They take no time at all to make and are perfect for last minute guests.
Using healthy ingredients they are also a great option for a quick lunch or simple snack.
The recipe is gluten free, dairy free friendly and made with ingredients to nourish. The tuna provides a source of protein and avocado a source of good fats to keep you feeling satisfied.
What is the best tuna to use?
When it comes to tuna, it’s ideal to be aware of which you use. I choose a good quality tuna that is sustainably caught and one that has no added preservatives or additives. I use Little Tuna, it’s sustainably caught in Australia, comes in glass jars and without poor quality ingredients added. My favourite in their range is their tuna in extra virgin olive oil. Use code LOVE10 for 10% off the Little Tuna range.
I make these tuna & avocado cucumber toppers a lot for guests and they are always surprised how delicious and easy they are!
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Tuna & Avocado Cucumber Toppers
- 150g canned tuna in olive oil canned, in olive oil (I use Little Tuna)
- 1/2 avocado mashed
- 2 tbsp mayonnaise (or natural yoghurt/coconut yoghurt)
- 1 tbsp lemon juice
- 1/4 cup fresh parsley (or coriander), finely chopped
- sea salt
- black pepper
- 1 large cucumber cut into rounds
- 6 cherry tomatoes halved
- fresh chives chopped
- In a mixing bowl flake tuna and add avoacdo, mayonnaise, lemon juice, salt and pepper. Combine well.
- Mix through herbs and adjust seasoning to taste.
- Arrange rounds of cucumber on your serving platter.
- Spoon portions of the filling on cucumber. Top with a tomato and sprinkle with chives.
- Serve immediately or keep refrigerated until ready to eat.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Little Tuna.