Anti Inflammatory Lemon-Dill Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect vessel for a bright, herby tuna filling that's as satisfying as it is clean-eating friendly. The combination of fresh lemon juice, lemon zest, and chopped dill gives every bite a punchy, garden-fresh flavor that feels anything but boring. Coconut-based AIP mayo keeps the filling creamy without relying on conventional condiments that can sneak in inflammatory oils or additives. Ground ginger adds a subtle warmth that ties everything together and quietly pulls its weight on the wellness side of things. These little cups come together with minimal prep — just slice, scoop, mix, and spoon — making them ideal for a quick lunch, a light appetizer, or a snack that actually keeps you going. The celery and chives add gentle crunch and a mild oniony note that rounds out the filling beautifully. Serve them cold with a squeeze of fresh lemon and you've got something that looks impressive on a platter but takes almost no effort to pull off.
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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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