Chestnut Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect edible vessel for a tuna salad that's anything but ordinary. Finely diced apple adds a sweet, juicy crunch, while fresh rosemary and a bright lemon-coconut aminos dressing give the whole thing an herby, savory lift that feels genuinely fresh. A pinch of turmeric and ground ginger round out the flavor with just enough warmth to keep things interesting without overpowering the other ingredients. These little cups come together in one bowl with no cooking required — just a bit of chopping and folding, and you're ready to plate. They work beautifully as a light lunch, a party appetizer, or a protein-packed snack that looks far more impressive than the effort involved. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts — what you see is exactly what you get. Finish with a scatter of fresh parsley and serve immediately for the best texture and color.
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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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