
These little cucumber cups are a seriously satisfying bite β cool, crisp, and packed with a tuna filling that's bright with fresh ginger, lime, and a splash of coconut aminos instead of soy sauce. The swap to coconut aminos keeps things gentle on the digestive system while still delivering that savory, umami-forward depth you'd expect from a well-seasoned tuna mix. Toasted coconut oil and ground turmeric round out the filling with warm, anti-inflammatory notes that make this feel intentional rather than restrictive. English cucumber acts as a natural vessel, keeping things light and grain-free without any fuss β just slice, scoop, and fill. Scallion greens are used in place of the whole onion, which is a small but smart detail for anyone managing gut sensitivity. Fresh cilantro and a squeeze of lime at the end lift everything and make each cup taste clean and lively. This is the kind of recipe that works just as well for a quick lunch as it does for a crowd-pleasing appetizer platter.
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Trim the ends off both cucumbers and cut each into rounds about 1 inch thick β you should get 16β20 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.
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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