Nitrate & Nitrite Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely craveable bite — cool and crisp on the outside, with a tuna salad filling that's bright, herby, and just a little unexpected thanks to the sweet crunch of fresh apple and the piney punch of rosemary. Canned tuna is one of those pantry staples that can quietly harbor additives, but plain tuna packed in water keeps things clean, and every other ingredient here is naturally free of preservatives and curing agents. The dressing comes together with extra-virgin olive oil, fresh lemon juice, and coconut aminos in place of soy sauce, so you get that savory depth without any of the usual label-reading stress. Ground turmeric and ginger add a warm, subtle complexity that makes the whole salad feel more interesting than your average scoop-and-serve situation. Hollowing out the cucumber rounds takes only a few minutes and creates a sturdy little vessel that holds the filling beautifully without any crackers or bread required. Scatter fresh parsley over the top before serving and you've got something that looks as good as it tastes — perfect for a light lunch, a snack spread, or an appetizer that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!