Citric Acid Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds become the perfect edible vessel for a tuna salad that's anything but ordinary. Diced apple adds a subtle sweetness and satisfying crunch, while fresh rosemary brings an herby, almost floral depth that makes every bite feel intentional. The dressing leans on extra-virgin olive oil and coconut aminos instead of the vinegary or citrus-heavy bases that show up in so many packaged or restaurant versions — a small swap that makes a big difference when you're avoiding citric acid in all its hidden forms. A touch of fresh lemon juice is the only citrus in play here, so you stay in control of exactly what goes in. Ground ginger and turmeric round out the flavor with gentle warmth without overwhelming the delicate tuna. These cups come together quickly, require no cooking, and look genuinely impressive on a platter — ideal for a light lunch, a snack spread, or an appetizer that disappears fast. Finish with a scatter of fresh parsley and serve right away for the best texture.
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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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