Mustard Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a bright, refreshing bite that feel fancy enough for a party but come together in minutes with no cooking required. The tuna filling gets its depth from coconut aminos — a savory, slightly sweet soy-free sauce — along with fresh ginger, a squeeze of lime, and a whisper of turmeric that gives everything a warm golden hue. Toasted coconut oil ties it all together with a subtle richness that makes the filling taste far more complex than the short ingredient list suggests. For anyone navigating a mustard sensitivity, tuna-based recipes can be surprisingly tricky — many prepared tuna salads and store-bought dressings sneak in mustard or mustard flour as an emulsifier or flavor booster. Here, every ingredient is straightforward and easy to verify, so you can mix this up with total confidence. The scallion greens add a gentle bite without any of the sharpness that can sometimes mask hidden seasonings. Hollowed English cucumber rounds make the perfect edible vessel — cool, crisp, and sturdy enough to hold a generous mound of filling without getting soggy. Finish with fresh cilantro and a squeeze of lime right before serving, and you've got an appetizer or light lunch that looks effortlessly put-together.
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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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