Barley Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds are hollowed into natural vessels and packed with a bright, herby tuna salad that balances savory, sweet, and citrusy notes all at once. The diced apple adds a juicy crunch that plays beautifully against the fresh rosemary, while coconut aminos bring a subtle depth that soy sauce usually handles — making this completely safe for anyone avoiding barley-based condiments and fermented grain products. That swap is genuinely seamless; you'd never know anything was missing. A quick whisk of olive oil, lemon juice, ginger, and turmeric ties the whole filling together with a warm, golden undertone that feels almost Mediterranean. These are naturally light and fresh, but the tuna and olive oil make them satisfying enough to anchor a snack spread or starter course. Finish with a scatter of fresh parsley and serve immediately for the best texture and presentation.
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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
- 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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