Emulsifier Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — fresh, crisp, and packed with unexpected flavor from the rosemary and diced apple. The dressing is built entirely from extra-virgin olive oil, coconut aminos, and fresh lemon juice, which means there are no store-bought condiments or emulsified sauces sneaking in hidden additives. That matters more than people realize, because conventional mayo and bottled dressings are among the most common sources of emulsifiers in everyday cooking. Here, the olive oil and lemon juice come together with a quick whisk to coat the tuna beautifully without any of that. The apple adds a subtle sweetness that plays off the earthy rosemary, while the celery keeps every bite satisfying and crunchy. Scooped into cool cucumber rounds, the whole thing feels light and elegant — perfect for a snack spread, a starter, or a no-fuss lunch. A scatter of fresh parsley over the top pulls it all together visually and adds a bright, herby finish.
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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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