BHA & BHT Free Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and genuinely satisfying, these little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. The tuna filling comes together with coconut-based AIP mayo, fresh lemon juice, lemon zest, and a generous handful of chopped dill, which means every bite is clean and vibrant without relying on any of the processed condiments that so often sneak in unwanted additives. For anyone navigating preservative sensitivities, store-bought tuna salads and prepared dips are a minefield — this recipe sidesteps all of that by keeping every ingredient simple and whole. The celery adds a satisfying crunch, the chives bring a mild oniony note, and a pinch of ground ginger gives the filling just enough warmth to keep things interesting. Hollowing out thick rounds of English cucumber creates natural little vessels that hold the filling beautifully and keep the whole thing light and refreshing. These are best served immediately so the cucumber stays crisp and the filling stays mounded and gorgeous on the platter. Whether you're putting together a party spread or just want a quick high-protein snack, this is the kind of recipe that earns a permanent spot in your rotation.
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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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