Macadamia 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 act as crisp, edible vessels for a boldly seasoned tuna filling that gets its depth from fresh ginger, coconut aminos, and a touch of toasted coconut oil. The coconut aminos bring a savory, slightly sweet umami punch without any soy, and the lime juice keeps everything tasting lively and clean. Turmeric adds a warm golden hue and subtle earthiness that makes the filling look as good as it tastes. Scallion greens and optional cilantro round out the flavor with a fresh, herby finish. The whole thing comes together in one bowl with no cooking required — just mix, scoop, and serve. Whether you're putting together a party spread or a light lunch, these cups deliver serious flavor in a completely wholesome, tree-nut-free package.
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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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