
These little cucumber bites are bright, fresh, and genuinely satisfying — the kind of snack that looks impressive on a platter but comes together in minutes with no cooking required. The tuna salad gets its depth from a generous handful of fresh herbs, a hit of lemon zest, and coconut aminos standing in for the soy-based condiments that would otherwise knock this off the protocol. Turmeric and ginger add a subtle warmth that makes the filling taste far more complex than the short ingredient list suggests. Crisp English cucumber rounds act as the perfect vessel, giving you that satisfying crunch without any grain-based crackers or seed-heavy bases to worry about. The whole batch serves four, so it works equally well as a light lunch, a party appetizer, or a meal-prep snack you can portion out through the week. Everything here — the olive oil, the fresh herbs, the clean protein — fits the framework without any awkward substitutions or hard-to-find specialty products.
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AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.



Trim the ends from both cucumbers and slice each into rounds about 1/2 inch thick, yielding approximately 18–20 rounds total.
Using a small spoon or melon baller, scoop a shallow well into the center of each cucumber round, leaving the base intact so the round holds its shape.
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