Pecan 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 coconut aminos give the whole mixture a savory depth without any soy. A splash of lemon juice and warm spices like ginger and turmeric round everything out into something that tastes far more composed than the effort involved. Because every ingredient here is naturally free from tree nuts, there's no need to scrutinize labels or worry about cross-contact from nut-heavy add-ins that often sneak into dressed salads. The cucumber rounds do double duty as both vessel and vegetable, keeping things light and refreshing while holding the filling beautifully. Finish with a scatter of fresh parsley and you've got a platter that looks like you spent way more time on it than you 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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