Hazelnut Free 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 brings a subtle sweetness, celery adds crunch, and fresh rosemary gives the whole thing an herby, almost woodsy lift that makes each bite feel genuinely interesting. The dressing comes together with olive oil, lemon juice, coconut aminos, and warm spices like ginger and turmeric — no mayo, no mystery ingredients, just clean and bright flavor. For anyone navigating tree nut allergies, this kind of recipe is a relief because every component is straightforward and easy to verify at the store. There's no baking, no blending, and no complicated technique — just a little chopping, a quick stir, and a satisfying assembly that looks impressive on a platter. Finish with a scatter of fresh parsley and these little cups are ready to steal the show at a party, a light lunch, or an afternoon snack spread.
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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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