Chicken Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you've even finished arranging them. Cool, crisp rounds of English cucumber get hollowed into natural vessels, then filled with a bright tuna salad that's anything but ordinary. Diced apple adds a juicy sweetness, celery brings the crunch, and fresh rosemary gives the whole thing an herby, almost floral lift that makes each bite feel surprisingly sophisticated. The dressing — olive oil, lemon juice, coconut aminos, and warm spices like ginger and turmeric — pulls everything together into something cohesive and deeply flavorful without a drop of anything poultry-based in sight. For anyone navigating a chicken-free lifestyle, this is the kind of protein-forward snack or starter that proves you're not missing a thing. Serve them straight from the platter with a scatter of fresh parsley, and watch them vanish.
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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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