Pistachio Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a seriously fresh and vibrant bite — cool, crisp rounds of English cucumber filled with a boldly seasoned tuna mixture that hits all the right notes. Coconut aminos bring a savory, slightly sweet depth in place of soy sauce, while fresh ginger, lime juice, and a touch of turmeric give the filling a bright, lively kick. Toasted coconut oil ties everything together with just a whisper of richness, and the scallion greens add a gentle sharpness that keeps each bite feeling light. The whole thing comes together in one bowl with no cooking required — just mix, scoop, and serve. For anyone navigating tree nut allergies, this recipe is naturally built around ingredients that sidestep that concern entirely, with no nuts hiding in a sauce or garnish. They're elegant enough for a party platter but easy enough for a weeknight snack, and the optional cilantro and lime wedges make the presentation pop without any extra effort.
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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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