Cucumbers Filled With Tuna Antipasto Recipe

Cucumbers Filled With Tuna Antipasto Recipe

This recipe is unusual and elegant, bringing together fresh flavors for a memorable appetizer.

Cucumbers Filled With Tuna Antipasto Recipe


  • 2 large cucumbers
  • 1 tsp salt
  • 1 small can tuna fish, packed in olive oil
  • 1 shallot, minced
  • 2 Tbs capers
  • 1 Tbs mayonnaise
  • 1 bunch parsley


  1. Peel the cucumbers and cut in half lengthwise. Remove the seeds to form shallow cups. Cut each cucumber half in half (you will have 4 equal size pieces).
  2. Blot the cucumbers dry and lightly sprinkle with salt.
  3. In a bowl mix the tuna, shallot, capers, and mayonnaise.
  4. Fill each cucumber section with the tuna and garnish with a sprig of parsley.
Note: This tuna fish recipe can also be used as a summer lunch or supper dish. Pair with Caesar salad and a nice light wine.
The cucumber has been cultivated for over 3,000 years. The ancient Romans were very fond of the cucumber. The Emperor Tiberius was so fond of cucumbers it is said he ate them every day of the year. In order to meet Tiberius' demands the Romans grew cucumbers in dirt filled baskets to ensure they were available year round. As with so many foods, the Romans took cucumber seeds with them when they colonized Europe.
Columbus brought cucumbers with him on his voyage to the New World. Almost one of the first things done after landing on the island Columbus called "Hispaniola" was to plant cucumbers. Hispaniola is the island that is shared by The Dominican Republic and Hati.

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