Oats 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 subtle sweetness, fresh rosemary brings an herby punch, and a dressing built from olive oil, coconut aminos, and lemon juice ties everything together with bright, savory depth. A pinch of turmeric and ginger round out the flavor in a way that feels fresh rather than fussy. Because the entire recipe is built around whole, naturally grain-free ingredients, there's no need to scrutinize labels or swap anything out — it's simply clean and straightforward from start to finish. Hollowing out the cucumber rounds takes only a few minutes and creates a sturdy little vessel that holds the mounded filling without getting soggy. Scatter some fresh parsley over the top and you've got a platter that looks far more impressive than the effort involved.
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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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