Anti Inflammatory Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a seriously satisfying bite — cool, crisp, and loaded with a tuna filling that punches way above its weight. Fresh ginger and turmeric bring two of the most celebrated anti-inflammatory ingredients together in a single bowl, while coconut aminos add a savory, slightly sweet depth without the sodium overload of traditional soy sauce. A splash of lime juice and a drizzle of toasted coconut oil round everything out with brightness and healthy fat that helps your body actually absorb those beneficial compounds. The whole thing comes together in one mixing bowl with no cooking required beyond scooping out the cucumber rounds. Scallion greens and optional cilantro keep the flavor fresh and herbaceous, making each cup feel light but genuinely filling. These are the kind of appetizers you can serve at a gathering without having to explain a single ingredient — they just taste good, and everyone reaches for more.
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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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