Barley Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a seriously fresh and vibrant bite — cool, crisp rounds of English cucumber filled with a punchy tuna mixture that hits all the right notes. Coconut aminos bring a savory, slightly sweet depth in place of traditional soy sauce, making this a smart swap that keeps things clean without sacrificing any of that umami satisfaction. Fresh ginger, lime juice, and a touch of turmeric give the filling a bright, almost Southeast Asian-inspired flavor that feels anything but ordinary. Toasted coconut oil ties it all together with a subtle richness, while the scallion greens add a gentle bite throughout. The beauty of this recipe is how naturally it sidesteps grains and grain-derived condiments — coconut aminos are made from coconut blossom sap, so there's no barley or wheat lurking in your sauce the way there often is with conventional soy or teriyaki products. It's the kind of detail that matters when you're scanning labels at the store and finding hidden grain derivatives in places you'd never expect. Everything here is straightforward, whole-food, and easy to verify. Pile on the cilantro and squeeze a wedge of lime right before serving for a finish that makes these little cups taste genuinely restaurant-worthy.
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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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