Almond Free Ginger & Coconut Aminos Tuna Cucumber Cups
These bright, refreshing bites are the kind of appetizer that disappears from the platter before you even sit down. Hollowed-out cucumber rounds act as crisp, cool vessels for a boldly seasoned tuna filling that gets its depth from fresh ginger, toasted coconut oil, and coconut aminos — a savory, slightly sweet soy-free sauce that brings everything together beautifully. A hit of lime juice and a dusting of turmeric round out the flavor, making each little cup taste way more complex than the short ingredient list suggests. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading required. The whole thing comes together in one mixing bowl with zero cooking, which makes it ideal for last-minute entertaining or a light, protein-packed lunch. Finish with fresh cilantro and an extra squeeze of lime for a pop of color and brightness that makes these look as good as they taste.
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Learn more →Ingredients
4 servings
For the tuna filling
- 2 cans (5 oz each) tuna packed in water, drained
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted coconut oil
- 3 scallions (green tops only), thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, or to taste
For the cups
- 2 large english cucumbers
For serving
- 2 tbsp fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Trim the ends off both cucumbers and cut each into rounds about 1 inch thick — you should get 16–20 pieces total. Use a small spoon or melon baller to scoop a shallow well into the center of each round, leaving a solid base about 1/4 inch thick. Arrange the cups on a serving platter.
- 2
In a mixing bowl, combine the drained tuna, coconut aminos, lime juice, grated ginger, coconut oil, scallion greens, turmeric, and salt. Flake and stir with a fork until the dressing is evenly distributed and the mixture holds together loosely.
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