BHA & BHT Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely refreshing way to enjoy tuna salad — crisp, cool, and loaded with unexpected brightness from fresh rosemary and diced apple. Canned tuna is one of those pantry staples where preservative-laden options are everywhere, but choosing tuna packed in water and building the dressing yourself from olive oil, lemon juice, and coconut aminos means you stay completely in control of what goes into the bowl. The coconut aminos bring a subtle savory depth without any of the additives you'd find in conventional soy sauce, and the fresh lemon juice keeps everything tasting clean and lively. Ground turmeric and ginger add a gentle warmth that plays beautifully against the sweet crunch of the apple and the herbal punch of the rosemary. Scooping the cucumber rounds into little cups is a clever move — no crackers, no bread, just a naturally crisp vessel that keeps the whole thing light. Finish with a scatter of fresh parsley and you've got a platter that looks impressive but comes together with almost no effort at all.
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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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