
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds get hollowed into tidy vessels, then loaded with a bright tuna salad that punches well above its weight. Diced apple adds a juicy sweetness, celery brings the crunch, and fresh rosemary gives the whole thing an herby, almost floral lift that feels genuinely unexpected in a tuna dish. The dressing comes together with olive oil, coconut aminos, fresh lemon juice, and warm ground ginger and turmeric — no spice blends, no mystery seasonings, just clean and straightforward ingredients you can actually verify. That matters when you're navigating spice sensitivities, since pre-mixed seasonings and store-bought dressings are notorious for sneaking in unwanted additions. A finishing scatter of fresh parsley makes the platter look polished without any extra effort. Whether you're serving these at a gathering or just making a light lunch for yourself, they come together quickly and taste like you put in a lot more work than you actually did.
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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.
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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