Artificial Food Coloring Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. The tuna filling gets its savory depth from coconut aminos instead of soy sauce, which means no artificial additives or mystery colorings hiding in a condiment bottle — just clean, punchy flavor. Fresh ginger and a touch of turmeric give the mixture a bright, slightly warm kick, while toasted coconut oil rounds everything out with a subtle richness. Scallion greens and a squeeze of lime keep it light and lively, and the cucumber rounds add a satisfying cool crunch with every bite. It's a naturally vibrant dish — that golden hue comes entirely from real turmeric, not a drop of synthetic dye in sight. Assembly is genuinely simple: scoop, fill, scatter some cilantro on top, and you're done. Whether you're serving these at a party or just making a quick high-protein snack, they hit every note without any of the ingredient label anxiety.
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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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