Pistachio Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds become the perfect edible vessel for a tuna salad that's anything but ordinary. Diced apple brings a subtle sweetness, fresh rosemary adds an herby punch, and a dressing built on olive oil, coconut aminos, lemon juice, and warm spices like ginger and turmeric ties everything together in a way that feels genuinely exciting. The result is light and refreshing, but the flavors are layered enough to make this feel like a real dish rather than a quick snack. Tree nut concerns can make packaged deli salads and appetizers a minefield, but every single ingredient here is straightforward and easy to verify at the store. There's no cooking involved beyond a little chopping and mixing, so you can have a beautiful platter ready in minutes. A scatter of fresh parsley over the top makes the whole thing look like something you'd order at a nice lunch spot. Serve these immediately so the cucumber stays crisp and the filling stays bright.
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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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