Legume Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, vibrant appetizer that comes together with almost no effort and zero cooking required. The tuna filling gets a serious flavor upgrade from coconut aminos, freshly grated ginger, and a squeeze of lime — bright, savory, and just a little punchy in the best way. Toasted coconut oil adds a subtle richness that ties everything together without weighing it down. Hollowed-out English cucumber rounds make the perfect crisp, cool vessel, and the whole thing looks genuinely impressive on a platter. For anyone navigating a legume-free approach, this recipe is naturally in the clear — no soy sauce, no edamame garnish, no hidden bean-based ingredients anywhere in the mix. Coconut aminos does all the umami heavy lifting that soy sauce typically would, so you're not sacrificing a single bit of depth. Serve them straight away with lime wedges and a scatter of fresh cilantro for a snack or starter that disappears fast.
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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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