Shellfish Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a seriously fresh, flavor-packed bite that comes together without any fuss. The tuna filling gets a bold lift from grated ginger, bright lime juice, and coconut aminos — a soy-sauce alternative that brings deep savory flavor without any of the usual allergen concerns. Toasted coconut oil adds a subtle richness, while scallion greens and a pinch of turmeric give the whole mixture a gorgeous color and a gentle warmth. Hollowed-out English cucumber rounds act as crisp, cool vessels that make these just as fun to serve at a party as they are to prep for a quick weekday lunch. Because every ingredient here is straightforward and naturally free from shellfish, there's no label-scanning or substitution gymnastics required — just mix, scoop, and go. A handful of fresh cilantro and a squeeze of lime over the top right before serving pulls everything together beautifully.
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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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