Seed Oil Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, cool, and just the right size for a snack, appetizer, or light lunch. The dressing is built entirely from extra-virgin olive oil, fresh lemon juice, and coconut aminos, so there's no canola, soybean, or sunflower oil hiding anywhere in the mix. That matters more than it sounds, because most store-bought tuna salads and bottled dressings are loaded with refined oils that are nearly impossible to avoid without making things yourself. Here, the flavor does all the heavy lifting anyway: sweet diced apple, crunchy celery, and a generous hit of fresh rosemary give the filling a brightness that feels almost fancy. A pinch of turmeric and ground ginger round out the dressing with a subtle warmth that plays beautifully against the cool cucumber base. Spoon it all into those little hollowed-out rounds, scatter some parsley on top, and you've got something that looks like it came from a catering tray but took almost no effort at all.
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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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