Low Sugar Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, cool, and just the right size for snacking or entertaining. The filling is where things get interesting: finely diced apple brings natural sweetness and a satisfying crunch, while fresh rosemary adds an herby, almost floral note that you wouldn't expect to work so well with fish — but it absolutely does. The dressing leans on coconut aminos, lemon juice, and a touch of ginger and turmeric, so every bite has a bright, savory depth without a drop of added sugar hiding anywhere in the mix. That's actually harder to pull off than it sounds, since many store-bought tuna salads and condiments sneak in sweeteners you'd never notice until you read the label. Here, every ingredient earns its place and nothing is doing any secret work. Scatter some fresh parsley over the top before serving and they look like something you'd find at a catered event, even though the whole thing comes together in one bowl and a cutting board.
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Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 1 medium apple, finely diced (about ¾ cup)
- 2 stalks celery, finely diced
- 2 tbsp fresh rosemary, finely minced
- 3 tbsp extra-virgin olive oil
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the ends from both cucumbers and cut each into rounds about 3/4-inch thick — you should get 18–20 rounds total. Use a small spoon or melon baller to scoop a shallow well into the center of each round, leaving the bottom intact so the cup holds its filling.
- 2
In a mixing bowl, whisk together the olive oil, coconut aminos, lemon juice, ground ginger, turmeric, and sea salt until combined.
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