Eating Healthy with Autumn Bollinger

UMC Registered Dietitian Autumn Bollinger shows us how to make Tuna Salad Cucumber & Tomato Cups!


Tuna Salad Cucumber & Tomato Cups



  • 12oz Canned Tuna
  • ½ cup Shredded Carrots
  • ¼ cup Chopped Celery
  • Juice of 1 Lemon
  • 1 tbsp Lite Mayo
  • 1 Avocado
  • 1 tsp Dill
  • Salt and Pepper to taste
  • 2.5 oz bag Sliced Almonds 
  • 2 large Cucumbers (cut width-wide into 1 inch sections with insides scooped out)
  • 2 medium tomatoes (tops removed and insides scooped out)



    1. Keep cucumbers and tomatoes refrigerated until ready to fill with tuna mixture
    2. Mix first 8 ingredients, refrigerate until ready to serve
    3. Just before placing tuna into cucumber/tomato cups, toss Almonds into mixture (this helps to keep the almonds crisp)
    4. When ready to serve, scoop tuna salad into cucumber/tomato cups and enjoy!
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