Almond Free 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 adds a subtle sweetness, fresh rosemary brings an herby punch, and a dressing built from olive oil, coconut aminos, lemon juice, and warm spices like ginger and turmeric ties it all together in a way that feels anything but ordinary. Coconut aminos do the heavy lifting that soy sauce usually handles, keeping the whole dish free from common allergen concerns without sacrificing that savory depth. Hollowing out thick cucumber rounds into little edible vessels is a satisfying kitchen trick, and the sturdy base means the filling stays put rather than sliding off. This is the kind of recipe that looks like you put in way more effort than you actually did, which is always a win. A scatter of fresh parsley over the top adds a pop of color that makes the whole platter feel polished and ready to serve.
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!