1/2 block (8-oz size) light cream cheese
1 can (6-oz) tuna packed in water; drain well
1 tbsp chopped fresh parsley
1 tbsp minced onion
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/4 tsp lemon juice
18 thick slices of cucumber (seedless works best)
Preheat oven to 500 degrees.
Spray a baking sheet lightly with nonstick cooking spray; set aside.
Combine the cream cheese, tuna, parsley, onion, oregano, pepper, and lemon juice; mix together well.
Top each of the cucumber slices with approximately 1 rounded tablespoon of the tuna mixture covering tops of cucumbers completely.
Set the tuna topped cucumbers on the prepared baking sheet and bake at 500 degrees for about 10 minutes until the tops are puffed up and browned.
1 tbsp chopped fresh parsley
1 tbsp minced onion
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/4 tsp lemon juice
18 thick slices of cucumber (seedless works best)
Preheat oven to 500 degrees.
Spray a baking sheet lightly with nonstick cooking spray; set aside.
Combine the cream cheese, tuna, parsley, onion, oregano, pepper, and lemon juice; mix together well.
Top each of the cucumber slices with approximately 1 rounded tablespoon of the tuna mixture covering tops of cucumbers completely.
Set the tuna topped cucumbers on the prepared baking sheet and bake at 500 degrees for about 10 minutes until the tops are puffed up and browned.
Note: Stock photo for reference only.
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