Tuna Two Ways

You’ll Need

  • 2 cans of tuna packed in water, drained
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried dill
  • 2 Tbsp mayo
  • Juice of 1 lemon
  • 1 dill pickle, minced
  • Iceberg lettuce leaves
  • 1 English cucumber, sliced into one-inch pieces

Prep and Cook

  • Using a melon baller or small spoon, remove the insides of the cucumber cups being sure not to go all the way through to the bottom. Set aside.
  • Remove the core and outer leaves from the head of lettuce. Wash the remaining leaves and set aside.
  • In a large mixing bowl, combine the tuna, salt, pepper, dill, mayo, lemon and pickles and refrigerate for 30 minutes.
  • Using a small ice cream scoop, or spoon, stuff the cucumber cups or lettuce leaves with the tuna mixture. Serve cold.


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