Low Sugar Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and endlessly snackable, these little cucumber cups are packed with a zesty tuna filling that hits every note — creamy, herby, and just the right amount of citrusy. The coconut-based AIP mayo keeps things rich without any of the added sugars that sneak into so many store-bought condiments and dressings, making this a genuinely clean option from start to finish. Fresh lemon juice and zest do all the heavy lifting for flavor, so there's no need for sweeteners of any kind. A pinch of ground ginger adds a subtle warmth that ties the whole filling together in a way that feels surprisingly sophisticated for such a simple recipe. The cucumber rounds act as cool, crisp vessels that keep everything light and refreshing — no crackers, no bread, no fuss. These are perfect for a quick lunch, a party appetizer, or an afternoon snack when you want something satisfying that won't derail your goals.
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Learn more →Ingredients
4 servings
For the tuna filling
- 2 cans (5 oz each) tuna packed in water, drained
- 3 tbsp coconut-based aip mayo
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 2 tbsp celery, finely diced
- 1 tbsp chives, finely sliced
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the cups
- 2 large english cucumbers
For serving
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Slice the cucumbers crosswise into rounds about 3/4-inch thick — you should get 18–20 rounds per cucumber. 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, combine the drained tuna, coconut-based AIP mayo, lemon juice, lemon zest, fresh dill, celery, chives, salt, and ground ginger. Stir until evenly combined and the tuna is broken into small, uniform flakes.
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