Paraben 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 brings a subtle sweetness, fresh rosemary adds an herby punch, and a dressing built from extra-virgin olive oil, coconut aminos, and fresh lemon juice ties it all together without a drop of anything synthetic. Coconut aminos is a smart swap here because it delivers that savory, umami depth you'd want from a sauce while keeping the ingredient list clean and straightforward. Ground turmeric and ginger round out the flavor with a gentle warmth that makes the whole thing feel more complex than the prep time would suggest. Every single ingredient is whole, recognizable, and free from the preservatives and synthetic additives that can sneak into store-bought dressings and canned sauces. Scoop the filling into the hollowed cucumber rounds, finish with a scatter of fresh parsley, and you have a platter that looks like you put in way more effort than you actually did.
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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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