Turkey Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a fresh, crave-worthy bite that come together with almost no effort and zero oven time. The tuna salad inside is anything but ordinary — diced apple adds a sweet crunch, minced rosemary brings an herby punch, and a dressing of olive oil, lemon juice, coconut aminos, ginger, and turmeric gives the whole thing a bright, slightly earthy depth. Hollowed cucumber rounds act as crisp, cool vessels that make every bite feel light and snackable without sacrificing any satisfaction. Because the recipe leans entirely on pantry staples and fresh produce, there's no need to scan deli labels or worry about processed poultry products sneaking into your meal. The coconut aminos add a subtle savory note in place of soy sauce, keeping the flavor profile clean and interesting. Finished with a scatter of fresh parsley, these cups are as pretty on a platter as they are easy to eat. Whether you're putting together a quick lunch or a crowd-friendly appetizer, this one delivers serious flavor with minimal fuss.
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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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