Soy 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 are hollowed into natural vessels and loaded with a bright tuna salad that balances savory, herby, and subtly sweet in every bite. The diced apple adds a fresh crunch that plays beautifully against the floral hit of fresh rosemary, while celery keeps things light and snappy throughout. The dressing is where this recipe really earns its place — olive oil, lemon juice, coconut aminos, ginger, and turmeric come together into something deeply savory and a little complex, without a drop of soy sauce in sight. Coconut aminos deliver that umami depth you'd normally reach for soy sauce to achieve, making this a genuinely satisfying option for anyone navigating soy-free eating without wanting to sacrifice flavor. Canned tuna is one of those ingredients where hidden soy additives can sneak in, so sticking with tuna packed in water keeps everything clean and straightforward. These cups come together quickly with no cooking required, making them ideal for entertaining or a fast, protein-packed snack. A scatter of fresh parsley over the top adds a pop of color that makes the whole platter look effortlessly put-together.
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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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