Dairy Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a fresh, unexpected way to serve tuna salad — crisp, cool, and loaded with bright flavors that feel anything but ordinary. The diced apple adds a subtle sweetness that plays beautifully against the briny tuna, while fresh rosemary and a touch of turmeric give the whole thing an herby, almost floral depth. Instead of a mayo-based dressing, the salad comes together with extra-virgin olive oil, lemon juice, and coconut aminos, which means it's completely free of dairy without sacrificing any richness or creaminess. That swap also keeps the flavors clean and light, so the apple and celery really get to shine. Hollowing out thick cucumber rounds into little edible vessels is a clever move that skips the need for crackers or bread, making this a naturally portable, no-fuss option for snacking, appetizers, or a quick lunch. A scatter of fresh parsley over the top pulls everything together visually and adds one last pop of green. These are best served right away so the cucumbers stay crisp and the filling stays fresh.
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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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