Capsaicin Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a genuinely craveable appetizer or light lunch — cool, crisp, and packed with a savory-umami tuna filling that punches well above its weight. Coconut aminos bring that deep, soy-sauce-like richness without any of the heat that makes so many Asian-inspired recipes off-limits, and fresh ginger adds brightness that feels lively rather than sharp. The toasted coconut oil and ground turmeric round out the filling with warmth and a gorgeous golden hue, while scallion greens keep things fresh and mild. Hollowing out thick English cucumber rounds takes about two minutes and creates the perfect edible vessel — no crackers, no bread, just clean and refreshing crunch in every bite. Everything comes together in a single mixing bowl, which means minimal cleanup and maximum payoff. Serve them straight from the platter with a squeeze of lime and a scatter of cilantro, and they disappear fast.
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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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