Rice Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds take the place of crackers or any grain-based vessel here, making this a naturally satisfying bite that never feels like a compromise. The tuna salad itself is anything but plain — diced apple brings a sweet crunch, fresh rosemary adds an herby punch, and a dressing of olive oil, coconut aminos, lemon juice, and warm spices like ginger and turmeric ties everything together in a way that feels genuinely exciting. Coconut aminos steps in where soy sauce might otherwise sneak in hidden ingredients, keeping the whole thing clean and straightforward. Hollowing out the cucumber rounds is a quick trick that creates a little edible bowl sturdy enough to hold a generous mound of filling without falling apart. These are the kind of appetizers that disappear fast at a party, but they're equally good as a light lunch straight from the fridge. A scatter of fresh parsley at the end adds a pop of color that makes the whole platter look like you put in way more effort than you actually 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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