Ingredients
Scale
- 3 ounces cream cheese, softened
- 1⁄4 cup diced mango
- 1 tablespoon minced cilantro
- 1 tablespoon olive oil
- 2 teaspoons sriracha sauce
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon Worcestershire sauce
- 1 (5 ounce) can chunk white tuna packed in olive oil, drained
- 1 jalapeño, seeded and finely diced
- 12 multigrain crackers
- 1 English cucumber, sliced into 24 rounds
Instructions
- In a bowl, combine the cream cheese, mango, cilantro, olive oil, sriracha, smoked paprika and Worcestershire. Mix until fully incorporated.
- Fold in the tuna and jalapeño until just combined. Be careful not to break up the tuna too much.
- Spread about 1 teaspoon of the tuna mixture onto each cracker. Top with a cucumber slice and press gently.
- Chill for at least 30 minutes before serving to allow flavors to meld. Garnish with extra cilantro leaves if desired.
- Serve cold for a spicy and refreshing appetizer or snack.
- Prep Time: 25 min
- Cook Time: 85 min
- Category: breakfast
Nutrition
- Serving Size: 4
- Calories: 112
