Shellfish 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. The tuna salad inside is anything but ordinary — crisp apple adds a sweet crunch, fresh rosemary brings an herby depth, 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 fresh and bright. Hollowed-out English cucumber rounds act as the vessel, keeping things light and naturally gluten-free without any crackers or bread required. For anyone navigating seafood allergies, canned tuna is a clean, straightforward protein that sidesteps the shellfish concerns that make so many seafood-forward appetizers off-limits. Every ingredient here is simple and easy to verify, so there's no guesswork about what's in the dish. They come together quickly with just a bowl and a spoon, making them ideal for entertaining or a no-fuss lunch. Finish with a scatter of fresh parsley and serve immediately for the best texture and color.
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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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