PCOS Friendly Rosemary-Apple Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

4.7

(19)

PCOS Friendly Rosemary-Apple Tuna Cucumber Cups

Cool, crisp cucumber rounds become the perfect vessel for a tuna salad that's anything but ordinary. Diced apple adds a subtle sweetness, celery brings the crunch, and fresh rosemary gives the whole thing an herby, almost floral lift that makes each bite feel genuinely exciting. The dressing — built from extra-virgin olive oil, lemon juice, coconut aminos, turmeric, and ginger — is anti-inflammatory at its core, which is exactly what a hormone-supportive eating style calls for. Coconut aminos stand in for soy sauce here, keeping the flavor savory and complex without the additives that can work against hormonal balance. Tuna is a lean, high-protein base that helps with blood sugar stability, and pairing it with apple and cucumber means you're getting fiber and hydration alongside that protein. These little cups come together quickly, require zero cooking, and work beautifully as a light lunch, a snack board centerpiece, or a starter when you're entertaining. Finish with a scatter of fresh parsley and you've got something that looks as good as it tastes.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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