Black Pepper Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. The tuna salad inside is anything but ordinary — crisp apple adds a sweet crunch, celery brings freshness, and minced rosemary gives the whole thing an herby, almost floral depth that makes every bite interesting. The dressing comes together with olive oil, coconut aminos, lemon juice, and warm spices like ginger and turmeric, so the flavor is bright and layered without relying on anything that brings heat or bite. For anyone navigating a black pepper sensitivity, tuna salad can be a minefield since most recipes lean hard on it for seasoning — this one proves you genuinely don't need it. The cucumber rounds act as cool, crisp vessels that keep things light and refreshing, and scooping out that little well means the filling stays put rather than sliding off. A scatter of fresh parsley over the top adds a pop of color and a clean finish. These are elegant enough for a party spread but easy enough to throw together on a weeknight.
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!