Paraben Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a bright, refreshing bite that feel fancy enough for a party spread but come together with almost no effort. The tuna filling gets a serious flavor upgrade from coconut aminos, fresh ginger, and a touch of turmeric — a combination that's savory, slightly tangy, and just a little warming all at once. Coconut aminos stand in beautifully for conventional soy sauce, bringing that umami depth without any of the additives or preservatives that can sneak into standard condiments. Toasted coconut oil ties everything together with a subtle richness, while fresh lime juice keeps the whole mixture lively and bright. Hollowed English cucumber rounds make the perfect edible vessel — cool, crisp, and sturdy enough to hold a heaping spoonful of filling without collapsing. A scatter of fresh cilantro and a squeeze of lime at the table takes it right over the top. Whether you're serving these as an appetizer or a light lunch, they disappear 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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