Capsaicin Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect edible vessel for a tuna salad that's anything but ordinary. Diced apple brings a subtle sweetness, celery adds crunch, and fresh rosemary gives the whole mixture an herby, almost floral lift that makes every bite feel intentional. The dressing comes together with olive oil, lemon juice, coconut aminos, and warm spices like ginger and turmeric — deeply savory and bright without a single drop of hot sauce or chili in sight. For anyone navigating sensitivity to capsaicin, this kind of recipe is genuinely refreshing because bold flavor doesn't have to mean heat. So many packaged dressings and seasoning blends sneak in paprika or pepper derivatives, but here every ingredient is straightforward and easy to verify. Scooping the wells into the cucumber slices takes just a minute, and the whole assembly comes together quickly on a platter that looks far more impressive than the effort involved. Finish with a scatter of fresh parsley and you've got a light, satisfying dish that works as an appetizer, a snack, or a no-fuss lunch.
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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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