Tuna Bacon Cups

Makes approximately 45 cups


1 tbsp coconut oil

8 rashers bacon, finely diced

425g can tuna, drained

½-3/4 cup home-made mayonnaise, depending on how thick it is (for a recipe click here)

2 celery stalks, finely diced

½ red onion, very finely diced

¼ cup parsley leaves, finely chopped

1 tbsp lemon juice

Salt and freshly ground black pepper

5-6 Lebanese cucumbers


Heat the coconut oil in a medium sized saucepan. Add the bacon bits and cook on medium to low heat, stirring frequently until the bacon is crispy. Drain on paper towel and allow to cool. In a large bowl combine the bacon, tuna, mayonnaise, celery, onion, parsley and lemon juice. Season to taste with salt and pepper. Slice the cucumbers into 2cm rounds. Using a teaspoon, make a hollow in each cucumber cup, making sure you don’t make a hole right through. Spoon the tuna mixture into the cups and serve immediately.