Sesame Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds get hollowed into tidy vessels and loaded with a bright tuna salad that's anything but ordinary — diced apple adds a sweet crunch, celery brings freshness, and minced rosemary gives the whole thing an herby, almost floral lift. The dressing is where things get clever: coconut aminos stand in for soy sauce, delivering that savory depth without any sesame-adjacent ingredients, which makes this a genuinely safe choice for anyone navigating sesame sensitivities. A squeeze of lemon juice, a pinch of turmeric, and a whisper of ginger round everything out into something that tastes far more complex than the ingredient list suggests. These are naturally light and refreshing, making them perfect for warm-weather entertaining or a quick high-protein snack. Finish with a scatter of fresh parsley and serve immediately so the cucumber stays crisp and the flavors stay lively.
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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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