Wheat Free Rosemary-Apple Tuna Cucumber Cups
Cool, crisp cucumber rounds take the place of crackers or bread here, making these little bites a genuinely satisfying option for anyone navigating wheat-free eating without wanting to compromise on flavor or fun. The tuna salad itself is bright and layered — diced apple adds a subtle sweetness, celery brings crunch, and fresh rosemary gives the whole thing an herby, almost savory-floral lift that feels unexpected in the best way. Coconut aminos stand in for soy sauce and keep the dressing deeply savory without any wheat-based ingredients sneaking in through the back door. A splash of lemon juice and warm spices like ginger and turmeric round out the dressing so every bite has real depth. Hollowing out the cucumber rounds is a quick trick that turns a simple ingredient into a sturdy little vessel — no soggy bottoms, no falling apart on the platter. These come together fast and look impressive enough to serve at a gathering, but they're just as easy to make for a weekday lunch. A scatter of fresh parsley over the top is optional, but it adds a pop of color that makes the whole platter look like you really put in the effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!