Hazelnut Free Ginger & Coconut Aminos Tuna Cucumber Cups
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool cucumber rounds get hollowed into natural cups and loaded with a boldly seasoned tuna filling that hits every note — savory, citrusy, a little warming from fresh ginger, and subtly rich from toasted coconut oil. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet depth that ties the whole mixture together beautifully. Scallion greens and a pinch of turmeric round out the filling with color and a gentle earthiness that makes each bite feel intentional rather than thrown together. The whole thing comes together in one bowl with no cooking required beyond scooping out the cucumber wells, making it as low-effort as it is impressive. For anyone navigating tree nut allergies at gatherings, this is exactly the kind of crowd-pleasing finger food that requires zero substitutions or label-checking — every ingredient here is naturally in the clear. Finish with fresh cilantro and a squeeze of lime, and you've got a snack that tastes like it came from a restaurant menu.
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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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