Paleo Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are bright, fresh, and packed with bold flavor — the kind of appetizer or light meal that disappears fast at any gathering. Coconut aminos stand in for soy sauce, bringing that savory, slightly sweet depth without any grain or legume ingredients to worry about. Fresh ginger and a touch of turmeric give the tuna filling a warm, aromatic kick, while lime juice keeps everything tasting clean and lively. Toasted coconut oil rounds out the dressing with a subtle richness that ties all the flavors together beautifully. The cucumber rounds do double duty as both vessel and vegetable, keeping things crisp and refreshing against the savory filling. This is the kind of recipe that looks impressive on a platter but comes together in minutes with no cooking required — just mix, scoop, and serve.
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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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