Citric Acid Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, vibrant bite that feels like something you'd order at a trendy restaurant — except you made them in your own kitchen in minutes. The tuna filling gets its depth from coconut aminos, which delivers that savory, umami-rich punch without the citric acid that sneaks into so many bottled sauces and condiments. Fresh ginger and a touch of turmeric give the mixture a warm, aromatic lift, while toasted coconut oil ties everything together with a subtle richness. Scooping the cucumber rounds into little wells is genuinely satisfying, and the crisp, cool shell is the perfect contrast to the boldly seasoned filling. Scallion greens and fresh cilantro keep things bright without relying on any problematic additives. This is the kind of recipe that works beautifully as an appetizer, a light lunch, or a party snack — and because everything comes together in one bowl with no cooking required, it's as low-effort as it is impressive.
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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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