Lactose Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, cool, and just the right size for snacking or entertaining. The filling is where things get interesting: finely diced apple adds a subtle sweetness that plays beautifully against the briny tuna, while fresh rosemary gives the whole thing an herby, almost sophisticated edge you wouldn't expect from a canned-fish situation. A dressing of extra-virgin olive oil, lemon juice, coconut aminos, and warm spices like ginger and turmeric ties it all together without a drop of dairy in sight, so there's no swapping or substituting required here. Coconut aminos in place of soy sauce keeps the umami going while staying completely free of anything that could cause digestive grief for lactose-sensitive eaters. The cucumber rounds do double duty as both vessel and vegetable, keeping things light and refreshing while holding the filling just long enough to get from platter to mouth. A scatter of fresh parsley at the end adds color and a clean finish that makes the whole tray look like something from a catered spread. These are the kind of bites that disappear fast, so consider making a double batch.
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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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