
These little cucumber cups are a bright, refreshing bite that feels fancy enough for a party spread but comes together with almost no effort. The tuna filling gets a serious flavor upgrade from fresh ginger, a squeeze of lime, and coconut aminos β that last ingredient delivering a savory, slightly sweet depth that makes every bite pop. Toasted coconut oil and a pinch of turmeric round things out with warmth and a gorgeous golden hue. Because the whole recipe leans on pantry staples and fresh produce, there's no need to scan labels for hidden poultry-based broths, seasonings, or fillers that can sneak into processed foods. English cucumber rounds make the perfect edible vessel β cool, crisp, and sturdy enough to hold a generous mound of filling without falling apart. A scatter of cilantro and a squeeze of fresh lime right before serving ties everything together with a little herby brightness. These are the kind of appetizers that disappear fast, so you might want to make a double batch.
Fig 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 β4 servings











Trim the ends off both cucumbers and cut each into rounds about 1 inch thick β you should get 16β20 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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
