AIP Friendly Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears fast — cool, crisp, and loaded with a tuna salad that genuinely surprises you with every bite. The finely diced apple adds a subtle sweetness that plays beautifully against the herby punch of fresh rosemary, while coconut aminos and a squeeze of lemon bring everything together without any of the off-limits ingredients that make so many tuna salads a hard pass on an elimination-style protocol. No mayo, no nightshades, no grains — just clean, whole-food ingredients that actually taste like something worth eating. The dressing comes together in one bowl in minutes, and scooping the cucumber rounds is genuinely satisfying prep work. This recipe makes enough to serve four as a light lunch or a generous starter, and the whole thing comes together without turning on the stove. Fresh parsley scattered over the top adds a little color and brightness if you have it on hand. Keep the filled cups chilled until you're ready to serve and they'll hold up beautifully on a platter.
About FigFig 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 →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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!