Gut Friendly Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds become the perfect edible vessel for a tuna salad that's anything but ordinary. The filling layers flaked tuna with finely diced apple and celery for a satisfying mix of textures, then ties it all together with a bright dressing of extra-virgin olive oil, lemon juice, and coconut aminos — a soy-free swap that keeps things gentle on the gut without sacrificing that savory depth. Fresh rosemary adds an herby, almost floral note that plays beautifully against the sweetness of the apple, while ground ginger and turmeric bring quiet anti-inflammatory warmth to every bite. Because there's no mayo, no gluten, and no heavily processed ingredients in sight, this is the kind of recipe that actually delivers on the promise of feeling good after you eat it. The cucumber cups keep everything light and hydrating, which matters when you're eating with digestion in mind. Scatter a little fresh parsley on top and you've got a platter that looks impressive enough for guests but comes together with almost no effort at all.
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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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