Beef Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — cool, crisp, and just the right size for snacking or entertaining. The filling is where things get interesting: diced apple brings a subtle sweetness, fresh rosemary adds an herby punch, and a dressing built from olive oil, lemon juice, and coconut aminos ties everything together with bright, savory depth. A pinch of turmeric and ginger round out the flavor profile in a way that feels fresh rather than fussy. Because the entire recipe relies on pantry staples, canned tuna, and fresh produce, there's nothing to second-guess when it comes to keeping things completely beef-free — no hidden broths, no shared proteins, no label-reading stress. The cucumber rounds do double duty as both vessel and vegetable, so you skip the bread entirely and end up with something that feels light but genuinely satisfying. Scatter a little fresh parsley over the top before serving and they look almost too pretty to eat — almost.
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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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