1 (5 oz) can chunk light tuna in water, drained well

2 tsp minced red onion (soaked in cold water for 5 minutes, then drained and rinsed)

1 Tbsp minced celery

1 Tbsp minced dill

1/4 cup mayonnaise

1/2 tsp fresh lemon juice

1/8 tsp black pepper

2 cucumbers, sliced lengthwise

3 grape tomatoes, quartered

Dill sprigs for garnish

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Drain tuna thoroughly and place in a medium bowl.
Add minced red onion, celery, dill, mayo, lemon juice, and black pepper; mix gently until combined.
Cut cucumbers into 1-inch rounds. Scoop out the center of each round with a spoon or melon baller to create cups.
Fill each cucumber cup with the tuna salad mixture.
Top with a quartered grape tomato and garnish with a dill sprig.
Arrange on a platter and chill briefly if desired before serving.

Soaking red onion reduces its sharpness for a milder flavor.

For crisp cucumber cups, fill just before serving.

Substitute Greek yogurt for mayo for a lighter version.

Add chopped capers or pickles for extra tang.

Use bell pepper rings or endive leaves instead of cucumber for variation.

Store leftover tuna salad separately in an airtight container refrigerated up to 2 days.