1 medium cucumbers, sliced into ½ inch rounds (I used an english cucumber from trader joe’s)
1 (5 oz) can Genova Yellowfin or Albacore Tuna in Easy-Open can, drained
3 tablespoons store bought pesto
Freshly ground black pepper, to taste
7 cherry tomatoes, halved
7 basil leaves
14 mini mozzarella balls (or you can just make small round mozz circles if you can’t find the balls)
1 cup balsamic vinegar
1 tablespoon sugar (any will work)


1.Add balsamic vinegar and sugar to a small saucepan and place over medium high heat. Bring mixture to a boil, then reduce to medium low and simmer for 15-20 minutes, stirring every so often until the balsamic vinegar turns into a thick syrup like consistency. Remove from heat and set aside. Note: if the mixture hardens up after removing from heat, just reheat it over a low heat.
2.While the balsamic vinegar is boiling, add the tuna, pesto and freshly ground black pepper to a small bowl; stir to combine.
3.Place about a ½ tablespoon of tuna pesto mixture on each cucumber round. Top with mozzarella ball, cherry tomato half, and small basil leaf and secure with a toothpick.
4.Transfer all to a platter. Drizzle with balsamic reduction and serve immediately. Makes 14 bites.

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