Peanut Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely exciting way to serve tuna — cool, crisp, and loaded with a filling that has way more personality than your average salad. Finely diced apple brings a subtle sweetness that plays beautifully against the briny tuna, while fresh rosemary and a touch of turmeric give the whole thing an herby, golden warmth you won't expect but will absolutely love. Coconut aminos and fresh lemon juice round out the dressing with a savory, bright finish that ties every bite together. The cucumber rounds act as natural little vessels, keeping things light and refreshing without any bread or crackers needed. Every ingredient here is straightforward and whole-food, so there's no need to squint at labels worrying about hidden nut-based oils or shared-facility warnings — just clean, simple components you can feel good about. Scatter some fresh parsley over the top before serving and you've got an appetizer or light lunch that looks far more impressive than the effort it takes to pull off.
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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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