Carrageenan Free Rosemary-Apple Tuna Cucumber Cups
These crisp cucumber cups are packed with a bright, herby tuna salad that hits every note — savory, fresh, a little sweet, and just slightly earthy from the turmeric and ginger. The diced apple adds a juicy crunch that plays beautifully against the flaked tuna, while fresh rosemary gives the whole thing an unexpected lift that makes it feel genuinely special. Coconut aminos stand in for soy sauce here, bringing a gentle umami depth without any of the additives that sneak into conventional condiments. That matters because carrageenan, a thickener derived from seaweed, turns up in all kinds of processed foods and even some canned products — so using simple, whole ingredients from start to finish keeps this recipe clean and worry-free. Every component in the tuna salad is naturally unprocessed, so you're not hunting labels or second-guessing anything. The cucumber rounds do double duty as both vessel and vegetable, keeping things light and completely grain-free. Whether you're serving these as an appetizer, a quick lunch, or a party snack, they come together fast and disappear even faster.
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!