Mushroom Free Ginger & Coconut Aminos Tuna Cucumber Cups
These bright, refreshing little bites are packed with bold flavor from fresh ginger, tangy lime, and coconut aminos — a savory, slightly sweet soy-free alternative that keeps things clean and simple. The tuna filling comes together in one bowl with just a fork, making this one of the easiest appetizers or light lunches you can put on the table. Cool cucumber rounds act as the perfect edible vessel, giving you a satisfying crunch with every bite without any fuss. A touch of toasted coconut oil and ground turmeric round out the filling with warmth and depth that feels far more complex than the ingredient list suggests. Every component here is naturally free from fungi and fungal derivatives — no fermented sauces, no hidden extras, just whole, straightforward ingredients you can trust. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got something that looks impressive on a platter but takes almost no time to pull off.
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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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