Cherry Tomatoes and Cucumber Rounds with Herbed Tuna Filling
- 2 6-ounce cans tuna in water, well drained
- 1/2 cup plain nonfat yogurt
- 1/2 cup minced shallots
- 6 tablespoons chopped fresh mint
- 6 tablespoons chopped fresh parsley
- 4 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 20 cherry tomatoes
- 1 English hothouse cucumber
- Place tuna in medium bowl.
- Flake with fork.
- Mix in yogurt and next 6 ingredients.
- Season with salt and pepper.
- Cut off 1/4 inch from tops of tomatoes.
- Gently squeeze out seeds.
- Cut thin slice from bottoms of tomatoes so that 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 1/2-inch-thick rounds.
- Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom.
- (Tuna mixture, tomatoes and cucumbers can be prepared 8 hours ahead.
- Cover separately; chill.
- Pour off any excess liquid from tuna before continuing.)
- Spoon tuna into tomatoes and onto cucumber rounds.
tuna, nonfat yogurt, shallots, fresh mint, parsley, garlic, lemon juice, ground cumin, tomatoes, hothouse cucumber
Taken from www.epicurious.com/recipes/food/views/cherry-tomatoes-and-cucumber-rounds-with-herbed-tuna-filling-1224 (may not work)