Honey Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely exciting way to serve tuna — fresh, bright, and packed with unexpected flavor in every bite. The combination of crisp apple, crunchy celery, and fragrant rosemary transforms a humble can of tuna into something that feels almost fancy. Coconut aminos bring a subtle savory depth in place of soy sauce, and the lemon juice and warm spices — ginger and turmeric — round everything out beautifully without a drop of sweetener. Many store-bought tuna salads and pre-made appetizers sneak in honey-based dressings or glazes, so making this at home puts you fully in control of every ingredient. The cucumber rounds do double duty as both vessel and vegetable, keeping things light and naturally gluten-free without any extra effort. This is the kind of no-fuss appetizer or snack that looks impressive on a platter but comes together in one bowl with minimal cleanup. Scatter a little fresh parsley on top and you've got something that's as pretty as it is satisfying.
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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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