Mushroom 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: diced apple adds a sweet crunch, fresh rosemary brings an herby depth, and a dressing built from olive oil, lemon juice, and coconut aminos ties it all together with a bright, savory edge. A pinch of turmeric and ginger round out the flavor without overpowering the tuna, giving the whole thing a subtle warmth that feels a little unexpected in the best way. For anyone navigating a mushroom-free approach, this recipe is naturally in the clear — no umami shortcuts, no hidden fungi, just clean, whole ingredients doing all the heavy lifting. Scooping the wells into each cucumber round takes only a few minutes and the result looks far more impressive than the effort involved. Serve them straight from the platter at a party or pack the tuna salad separately for a quick weekday lunch and assemble when you're ready to eat.
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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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