Thickly sliced cucumbers topped with dollops of spicy low carb tuna salad are great to serve to lunch guests or at a dinner party.
Certified “sustainable” by the Marine Stewardship Council, this wild tuna fish from the USA, is mixed in with onion, garlic and basil makes a creamy spicy salad.
I like it topped on fresh, peeled cucumber, but you can also fill lettuce wraps with this spicy tuna salad. Butter, red or romaine lettuce make nice carriers. Spread a layer over a leaf and wrap up to serve on a plate. Top your dish with homemade pickle relish or with a side of zucchini herb butter to your dish before serving.
Serve these next time you need good keto appetizers for a crowd or want to dress up your menu with low-carb holiday seafood recipes.
Bite-sized finger foods pair well with the classic cheese ball appetizer too. So, if you’re having a party go ahead and celebrate with all the best foods! Who says just because you’re on a keto diet, you have to feel restricted? Not me!
Sustainable Source for Low Mercury Tuna Fish
High in Omega-3’s, CLA and branch chain amino acids, canned tuna fish is a solid source of animal protein to add into our diets. A 6-ounce can from US Wellness contains 12 g fat, 0 g carb and 48 g protein.
Their tuna is sourced from a North Pacific fishery that specializes in using small boats that line-catch individual tuna using the sustainable troll method. Their practices are safe for the dolphin population and have minimal bycatch.
This type of albacore has low mercury content and has been categorized as a “Best Choice” by the Monterey Bay Aquarium.
Tristan and I both enjoy having canned fish on hand for easy meal prep. I keep the pantry stocked with a variety of wild-caught canned fish. Our kids love wild-caught canned salmon, I add it to omelettes, egg muffins and salads.
We recommend shopping at US Wellness for sustainable sources of fish and seafood.
Loving the spicy, but not the fish? Try these Spicy Egg Salad Cucumber Boats from my friend Sara at Real Balanced.
Spicy Tuna Cucumber Bites
Ingredients
- 1 large cucumber
- 1 can Wild-caught albacore tuna 6 ounces
- 1 small red onion
- 2 cloves garlic
- 1/4 cup fresh basil
- 2 teaspoons raw apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Peel the cucumber in to 20 thick discs. The amount of discs depends on the length and girth of the cucumber, use two smaller ones if needed.1 large cucumber
- Drain the tuna and place in a medium bowl.1 can Wild-caught albacore tuna
- Chop the onion, garlic and basil leaf. Add to a skillet and lightly saute until garlic is golden. If you are short on time, these ingredients can also be kept raw and added to the tuna directly. Add mixture to the tuna once done.1 small red onion, 2 cloves garlic, 1/4 cup fresh basil
- Mash the tuna and onion mixture with vinegar, lemon juice and oil. Season with salt and pepper. Mix well, taste and adjust as desired.2 teaspoons raw apple cider vinegar, 2 teaspoons lemon juice, 2 teaspoons extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Spoon portions on top of each cucumber slice and serve immediately. Store leftovers in the refrigerator.
Nutrition & Macros
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Hungry for more satiating snack ideas? Try these Ham & Cheese Stuffed Peppers from My Table of Three, or head over to our list of Healthy Snack Recipes for Weight Loss for more low-carb inspiration!