Cool, crisp cucumber rounds make the perfect edible vessel for a tuna salad that's anything but ordinary. Finely diced apple brings a subtle sweetness, while fresh rosemary and a bright hit of lemon juice give the filling an herby, almost Mediterranean lift. Coconut aminos step in where soy sauce might otherwise appear, keeping the whole dish completely free of grain-based condiments that can sneak gluten or rye into an otherwise clean recipe. The dressing — whisked together with extra-virgin olive oil, ground ginger, and turmeric — coats every bite with warm, golden flavor without a single processed ingredient in sight. These little cups come together quickly, require no cooking, and look genuinely impressive on a platter, making them ideal for a light lunch or a crowd-pleasing appetizer. A scatter of fresh parsley over the top adds a pop of color that makes the whole tray look like it came from a catered spread.
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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.
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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