1. Lightly spray a 12-hole mini muffin pan (1.5 tblsp capacity) with cooking oil.
2. Press wonton wrappers into prepared pan holes. Spray with cooking oil.
3. Cook in a moderate oven (180C) for about 10 minutes, or until crisp and golden. Cool in pan.
4. Trim ends off cucumber. Cut cucumber into 5cm lengths. Cut each in half lengthways.
Using a teaspoon, scoop out centre of each slice, leaving a 5mm-thick shell.
5. Using a teaspoon, scoop out centre of tomato halves.
6. To make lemon tuna filling, place ingredients in a medium bowl. Stir to combine.
7. To serve, divide filling among wonton, cucumber and tomato cups. Garnish with chopped chives.

Tip: Filling can also be served in sandwiches or warm vol-au-vent cases. For a change, substitute canned salmon or flavoured tuna for the plain tuna in this recipe.

For more wonderful recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!