Paleo Rosemary-Apple Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

4.7

(19)

These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, cool, and completely grain-free without feeling like a compromise. The filling is where things get interesting: diced apple adds a bright sweetness that plays beautifully against the savory tuna, while fresh rosemary gives the whole thing an herby, almost sophisticated edge. Coconut aminos stand in for soy sauce, delivering that subtle umami depth without any legumes or additives that would knock this off course for strict ancestral eating. A quick whisk of olive oil, lemon juice, ginger, and turmeric ties the dressing together with warm, anti-inflammatory notes that feel intentional rather than trendy. The cucumber rounds do double duty as both vessel and vegetable, keeping things light and naturally low-carb. Scoop, fill, scatter a little parsley on top, and you've got an appetizer or light lunch that looks far more impressive than the effort required.

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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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