Gluten Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds become the perfect edible vessel here, loaded with a bright, herby tuna salad that hits every note — savory, fresh, and just a little sweet from the finely diced apple. Coconut aminos stand in for soy sauce, delivering that subtle umami depth without any wheat or gluten hiding in the bottle, which is one of those sneaky pitfalls that can catch people off guard with store-bought condiments. The dressing comes together fast with olive oil, lemon juice, and warm spices like ginger and turmeric, giving the whole filling an almost golden, aromatic quality that feels way more interesting than your average tuna salad. Fresh rosemary is the unexpected hero — minced fine so it weaves through every bite rather than overwhelming it. Because the cups are made entirely from cucumber slices, there's zero bread, cracker, or wrap to worry about, making this naturally and completely safe for anyone avoiding gluten without any substitutions required. These are ideal for a light lunch, a party appetizer platter, or an easy snack that looks far more impressive than the effort involved. Finish with a scatter of fresh parsley and serve right away while the cucumbers are still crisp and cool.
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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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