Celery Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, vibrant appetizer that feels fancy enough for a party but comes together in minutes with no cooking required. The tuna filling gets a serious flavor upgrade from coconut aminos, bright lime juice, toasted coconut oil, and freshly grated ginger — it's savory, a little tangy, and just warm enough from the turmeric to keep things interesting. Thick-cut English cucumber rounds act as the perfect edible vessel, sturdy enough to hold a generous mound of filling without getting soggy before you can get them to the table. Because every ingredient here is naturally free from celery and celery derivatives, there's no need to scrutinize labels or worry about hidden seasonings sneaking in. The scallion greens add a mild oniony bite, and a scatter of fresh cilantro on top makes the whole platter look absolutely gorgeous. Serve them straight away with lime wedges for an extra hit of citrus, and watch them 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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