Seeds Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds become the perfect edible vessel for a tuna salad that's anything but ordinary. Finely diced apple adds a subtle sweetness and crunch, while fresh rosemary brings an herby, almost floral depth that makes each bite feel genuinely special. The dressing leans on extra-virgin olive oil, coconut aminos, and a squeeze of lemon juice — no hidden sauces or condiments that might sneak in unwanted seeds — so the flavor stays bright and completely clean. Ground ginger and turmeric round out the seasoning with a gentle warmth that ties the whole mixture together beautifully. These little cups come together quickly and look stunning on a platter, making them just as at home at a casual lunch as they are at a dinner party spread. A scatter of fresh parsley over the top adds a pop of color and a final layer of freshness right before serving.
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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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