Cinnamon Free Ginger & Coconut Aminos Tuna Cucumber Cups
These bright, refreshing bites bring together bold umami flavor and cool crunch in a way that feels both light and genuinely satisfying. Coconut aminos stand in for soy sauce and deliver that savory depth without any of the usual additives, while fresh ginger and a touch of turmeric give the tuna filling a warm, aromatic lift. A squeeze of lime and sliced scallion greens round everything out so each little cup tastes lively and balanced. Avoiding cinnamon can be trickier than it sounds in packaged sauces and spice blends, but every ingredient here is straightforward and easy to verify — no hidden warming spices to worry about. The cucumber rounds do double duty as vessel and vegetable, keeping things naturally low-carb and refreshingly crisp against the savory filling. This is the kind of recipe that looks impressive on a platter but comes together with minimal effort and zero cooking required beyond toasting the coconut oil. Serve them at a gathering or make a batch for yourself — either way, the lime wedges and optional cilantro on top make the whole thing feel like something you'd order at a really good restaurant.
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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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