Gelatin Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, refreshing, and packed with bright, layered flavor in every bite. The combination of finely diced apple and fresh rosemary gives the filling a sweet-herbal lift that feels far more interesting than your average lunch spread. Coconut aminos, lemon juice, and a whisper of turmeric and ginger round out the dressing with savory depth, all without any hidden additives to second-guess. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for sneaky gelatin-based thickeners or stabilizers that sometimes show up in bottled dressings and canned preparations. The cucumber rounds do double duty as both vessel and vegetable, keeping things light while adding a satisfying crunch that holds up beautifully against the creamy tuna mixture. A scatter of fresh parsley over the top makes the platter look effortlessly put-together, whether you're serving these as an appetizer, a protein-packed snack, or a no-fuss lunch.
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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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