Honey Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a bright, refreshing bite that feel fancy enough for a party spread but come together in minutes with no cooking required. The tuna filling gets its depth from coconut aminos — a savory, slightly sweet soy-sauce alternative that contains no honey — along with fresh ginger, toasted coconut oil, and a hit of lime juice that keeps everything lively. Turmeric adds a warm golden hue and subtle earthiness, while the scallion greens bring a gentle sharpness that ties the whole mixture together. Scooping the wells into thick cucumber rounds gives you a sturdy, crisp vessel that holds up beautifully without going soggy on the platter. So many store-bought sauces and marinades sneak in honey as a sweetener, but every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free option. Finish with fresh cilantro and a squeeze of lime for a pop of color and brightness that makes the whole tray look irresistible.
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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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