Pescatarian Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely exciting way to serve tuna — fresh, bright, and just unexpected enough to make people stop and ask what they're eating. The tuna salad itself is the real star, built around a dressing of extra-virgin olive oil, lemon juice, and coconut aminos that gives it a savory, slightly tangy depth without any heaviness. Finely diced apple adds a sweet crunch that plays beautifully against the minced rosemary, while celery keeps every bite light and crisp. A pinch each of ground ginger and turmeric round out the flavor in a subtle, warming way that feels intentional rather than fussy. Hollowed cucumber rounds act as the perfect edible vessel — cool, hydrating, and sturdy enough to hold a heaping spoonful without collapsing. These come together with no cooking required, just a bit of chopping and folding, making them ideal for a quick lunch, a party appetizer, or an elegant snack that looks far more effortful than it actually is. A scatter of fresh parsley over the top finishes them off with a little color and herbal lift.
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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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