I promoted my blog last night at a MOMS club event in Lexington. I tried to come up with an appetizer that was paleo, but appealed to everyone. I wanted it to be a finger food, too, so I served them in cucumber cups. At the farmer's market yesterday, the radishes looked beautiful and I wanted to incorporate them in to my dish. I hope you enjoy making these little cucumber cups with a lemony-radish tuna filling!
Lemon-Radish Tuna Salad
makes about 24 pieces
3 Pouches (2.6 oz each) Albacore or Chunk Light Tuna
1/4 c. Paleo-friendly Mayonnaise
1 tsp dijon or whole grain mustard
1 tsp. lemon zest
2 tsp lemon juice
1 small radish, finely minced
2 Tbsp minced red bell peppers
4 baby kosher dill pickles, minced
1/2 tsp garlic powder
1 tsp salt
1 tsp black pepper
Start by making the tuna salad. You will want to put it in the fridge for a little while so the flavors meld. Combine all the ingredients from tuna to black pepper. Cover with plastic and refrigerate for at least 2 hours. Meanwhile, slice the cucumbers into 3/4" rounds. Scoop out the insides of the cucumber rounds, being careful not to scoop all the way through the bottom. Fill the cucumber cups with tuna salad. Sprinkle the tops with salt, pepper and parsley flakes.
I also made my Honey-Goat Cheese Strawberries with little almond slices on top. Kids love these, too.