Red Meat Allergy Friendly Ginger & Coconut Aminos Tuna Cucumber Cups
These bright, refreshing little bites are everything you want in a light, flavor-packed appetizer or snack — cool cucumber, savory tuna, and a punchy dressing that hits every note. Coconut aminos stand in for soy sauce and bring a subtly sweet, umami-rich depth without any of the ingredients that can sneak into more conventional recipes. Fresh ginger and lime juice wake the whole thing up, while a touch of toasted coconut oil and turmeric give the filling a warmth and color that looks stunning mounded into those little cucumber rounds. For anyone navigating a red meat allergy, this kind of recipe is a genuine relief — tuna is the star, the ingredient list is short and clean, and there's nothing hidden in a sauce packet or seasoning blend to second-guess. Scallion greens and optional cilantro keep it fresh and herbaceous right up until the moment you serve them. These cups come together fast, require zero cooking, and are impressive enough to set out for guests without any explanation needed. A squeeze of lime right before eating ties every element together perfectly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!