Appetizers, Seafood

Cherry Tomatoes And Cucumber Rounds With Herbed Tuna Filling

  • 2 6-ounce cans Water-packed tuna, well-drained
  • 1/2 cup Plain nonfat yogurt
  • 1/2 cup Shallots, minced
  • 6 tablespoons Mint, fresh, chopped
  • 4 Garlic cloves, minced
  • 3 tablespoons Lemon juice, fresh
  • 1 teaspoon Cumin, ground
  • ~ Salt and pepper to taste
  • 20 Cherry tomatoes
  • 1 English hothouse cucumber

    • Place tuna in medium bowl. Flake with fork. Mix in yogurt, shallots, mint, parsley, garlic, lemon juice and cumin. Season with salt and pepper.

    Cut 1/4 inch off tops of tomatoes. Gently squeeze out seeds. cut thin slice from bottoms of tomatoes so they will stand upright. Turn tomatoes top side up.

    Using small knife or melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into about 20 rounds. Using mellon baller, scoop outsome seeds in center of each round, being careful not to scoop through bottom.

    Tuna mixture, tomatoes and cucumbers canbe prepared 8 hours ahead. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes and onto cucumber rounds.

    Makes about 40 servings.

    From Bon Appetit magazine

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!