Yeast 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 sweet crunch, fresh rosemary brings an herby depth you don't usually find in a classic tuna mix, and a touch of turmeric and ginger give the whole thing a subtle warmth. Coconut aminos stand in for soy sauce and keep the dressing completely free of fermented ingredients, which is exactly what makes this recipe so easy to trust when you're avoiding yeast and its byproducts. Fresh lemon juice brightens everything up without relying on vinegar, another common ingredient that can sneak fermentation into an otherwise clean dish. The cucumber rounds do double duty as both vessel and vegetable, so there's no bread, no crackers, and no guesswork about hidden additives. Scatter a little fresh parsley on top before serving and you've got something that looks as good as it tastes.
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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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