Soy Free Ginger & Coconut Aminos Tuna Cucumber Cups
These little cucumber cups are a fresh, vibrant appetizer that comes together with almost no effort and zero cooking required beyond a quick mix. The tuna filling gets its savory depth from coconut aminos, which steps in beautifully for soy sauce — delivering that same umami punch without any soy in sight. A hit of freshly grated ginger, a squeeze of lime, and a touch of toasted coconut oil round out the flavor in a way that feels bright and a little unexpected for a tuna dish. Scallion greens and a dusting of turmeric add color and a subtle earthiness that makes these look as good as they taste. Each cucumber round acts as a crisp, cool vessel that keeps things light and refreshing — no crackers, no bread, just clean ingredients doing all the work. This is the kind of recipe that disappears fast at a party, and nobody will guess how quickly it came together.
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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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