Red Meat Allergy Friendly Rosemary-Apple Tuna Cucumber Cups
These crisp little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool cucumber rounds act as edible vessels for a bright, herb-forward tuna salad that gets unexpected sweetness from finely diced apple and a warm, earthy depth from turmeric and ground ginger. Coconut aminos and fresh lemon juice pull everything together into a dressing that's savory and tangy without relying on any soy or red meat products — making this a genuinely worry-free option for anyone navigating an alpha-gal sensitivity or similar allergy. Tuna is a naturally safe protein here, and every other ingredient in the bowl is straightforward and easy to verify. The rosemary adds a fragrant, almost floral note that elevates the whole thing from simple snack to something you'd proudly serve at a dinner party. A scatter of fresh parsley over the top keeps it looking gorgeous with almost zero extra effort. Whether you're cooking for a crowd or just yourself, these cups are fast, fresh, and seriously satisfying.
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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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