Rice Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, flavor-packed bite that comes together with almost no effort and zero grains in sight. The tuna filling gets its depth from coconut aminos — a naturally rice-free swap for soy sauce — plus bright lime juice, warming ginger, and a touch of turmeric that gives everything a gorgeous 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. Thick English cucumber rounds act as the perfect edible vessel: cool, crisp, and sturdy enough to hold a generous mound of filling without collapsing. This is the kind of appetizer or light lunch that looks impressive on a platter but genuinely takes minutes to pull off. Scatter some fresh cilantro on top and squeeze a wedge of lime right before eating, and you've got something that tastes like it came from a trendy café — made entirely in your own kitchen.
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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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