MSG 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: sweet diced apple, crunchy celery, and fresh rosemary come together with a bright lemon-and-olive-oil dressing that feels far more elevated than your average canned tuna situation. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the glutamate concerns that come with conventional condiments — a smart swap that keeps the whole dish clean. A pinch of turmeric and ground ginger round out the flavor in a way that's warm and subtly complex without overpowering the fresh ingredients. Canned tuna can sometimes be a minefield for hidden additives, so using tuna packed in water and building the seasoning yourself from scratch means you stay in full control of what's in every bite. The whole thing comes together in one bowl with no cooking required, which makes it as practical as it is pretty. Finish with a scatter of fresh parsley and serve immediately for the best crunch.
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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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