#75 Cucumber Cups Two Ways

One Way- with Horseradish Tuna salad

Ingredients:

• 2 ounces Mayonnaise
• 1 can tuna in water
• 2 tablespoons chopped shallots
• 1 tablespoon drained prepared horseradish
• 1-2 cucumbers
• Lime juice-1/2 tspn
• 1 stem chopped celery
• Salt and pepper to taste

Method:

1. Open the tuna can and drain out all the liquid from it.
2. In a small glass bowl, mix together celery, shallots, salt, pepper, lime juice and mayonnaise.
3. Whip up the sauce and stir in the tuna chunks. Keep in fridge.
4. Peel most part of the cucumber leaving a few lines of dark skin still on.
5. Cut into about 3-4,  2 inch blocks  and using a small paring knife carefully scoop out most of the seeds.
6. Be careful to leave the bottom part intact so that each block looks just like a small cup.
7. Spoon the tuna salad into the cups and fill it. Garnish with mint sprigs.
8. Serve over whole wheat spaghetti tossed in olive oil, salt and red pepper flakes.

I have entered this on Pia's event(cucumber)...thanks for inviting me Pia :)http://www.cookhealthy.in/2011/01/innovative-salad-event-1.html 

Another Way- with Curried Lima Beans

  Ingredients:

1 Cucumber

½ cup Lima Bean curry without gravy.

Note: Any leftover curry can be used. I used a dry Lima Bean Masala that has very little gravy.

Method:
1. Peel most part of the cucumber leaving a few lines of dark skin still on.

1. Cut the cucumber into 3-4, 2 inch blocks and using a small paring knife carefully scoop out most of the seeds,
2. Be careful to leave the bottom part intact so that each block looks like a small cup and holds the weight of the lima beans.
3. Spoon the Lima Bean Masala into the hollow parts and serve as appetizers
4. You have some cooling and appealing little cups of lima beans.