Fructose Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, flavor-packed bite that come together with almost no effort and zero cooking required. The tuna filling gets a serious upgrade from grated ginger, a splash of lime juice, and coconut aminos — a soy sauce alternative that brings savory depth without the fructose concerns that come with many bottled condiments and marinades. Toasted coconut oil ties everything together with a subtle richness, while scallion greens and a pinch of turmeric add color and a gentle warmth. Hollowing out thick rounds of English cucumber creates a sturdy, cool little vessel that keeps each bite crisp and refreshing. This is the kind of appetizer or light lunch that looks impressive on a platter but genuinely takes minutes to pull off. Serve them right away so the cucumbers stay snappy, and keep lime wedges nearby for anyone who wants an extra hit of brightness.
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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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