Cashew 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 adds a subtle sweetness, fresh rosemary brings an herby punch, and coconut aminos give the whole thing a savory depth without any soy. A quick whisk of olive oil, lemon juice, ginger, and turmeric ties it all together into a dressing that feels bright and a little unexpected. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from processed sauces. The cucumber rounds do double duty as both vessel and vegetable, keeping things light while giving each bite a satisfying crunch. Scatter a little fresh parsley on top and you've got a platter that looks like you put in way more effort than you actually did.
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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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