Walnut Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely clever way to serve tuna salad — crisp, cool, and just the right size for snacking or entertaining. The filling is where things get interesting: diced apple adds a subtle sweetness, celery brings crunch, and fresh rosemary gives the whole thing an herby, almost savory-floral lift you wouldn't expect from a tuna dish. A dressing of olive oil, lemon juice, coconut aminos, and warm spices like ginger and turmeric ties it all together in a way that feels bright and a little unexpected. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies entirely on whole, straightforward ingredients — no swaps or substitutions needed. Packaged tuna salads and deli versions often sneak in nuts for texture, so making your own means you stay in full control of what goes into every bite. The cucumber rounds do double duty as both vessel and vegetable, keeping things light without sacrificing satisfaction. Finish with a scatter of fresh parsley and you've got a platter that looks like you tried much harder than you actually did.
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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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