Cinnamon 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 gets its brightness from fresh lemon juice, diced apple, and minced rosemary, which together create something far more interesting than your average can-of-tuna situation. Coconut aminos add a subtle savory depth without any soy, and the ground ginger and turmeric bring gentle warmth that keeps every bite layered and complex. For anyone navigating spice sensitivities, this recipe is a great reminder that bold flavor doesn't have to come from the usual suspects — there's no cinnamon hiding in the dressing or tucked into a spice blend. The apple and celery give the salad a satisfying crunch that holds up beautifully inside the hollowed-out cucumber rounds. Scatter some fresh parsley on top before serving 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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