Seed Oil Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. The tuna filling gets its savory depth from coconut aminos instead of soy sauce, and a hit of fresh ginger and lime juice keeps everything bright and lively. Toasted coconut oil is the only fat in the mix, which means the whole recipe stays completely clear of industrial seed oils without any compromise on flavor or richness. Turmeric adds a warm, golden tint and a subtle earthiness that makes the filling taste far more complex than the short ingredient list suggests. Hollowed-out English cucumber rounds do double duty as both vessel and refreshing contrast — cool and crisp against the bold, punchy filling. Scallion greens and optional cilantro finish things off with a pop of color and freshness. Whether you're serving these as a party bite or a light lunch, they come together fast and look genuinely impressive on the plate.
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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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