Eggless 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 bright, juicy sweetness that plays beautifully against the herby punch of fresh rosemary, while celery keeps every bite satisfyingly crunchy. The dressing comes together with extra-virgin olive oil, coconut aminos, fresh lemon juice, and warm spices like ginger and turmeric — no mayonnaise in sight, which means this is naturally free of eggs without any substitutions or workarounds needed. That also makes it lighter and fresher-tasting than a classic tuna salad, with a flavor profile that feels genuinely elevated. These little cups come together quickly and look stunning on a platter, making them just as at home at a casual lunch as they are at a party spread. Finish with a scatter of fresh parsley and serve immediately so the cucumbers stay crisp and the filling stays vibrant.
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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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