Black Pepper Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are everything you want in a light appetizer or snack — cool, crisp cucumber paired with a creamy, herb-forward tuna filling that tastes genuinely vibrant. The filling gets its punch from fresh dill, lemon juice, lemon zest, and a touch of chives, so there's absolutely no need for black pepper to make the flavors pop. Ground ginger adds a subtle warmth that rounds everything out in the most unexpected, satisfying way. Coconut-based AIP mayo keeps the texture luxuriously creamy while staying completely in line with avoiding common irritants and additives that sneak into store-bought condiments. Hollowing out thick cucumber rounds into little cups is easier than it sounds, and the result looks genuinely impressive on a platter without much effort at all. These are best served immediately so the cucumbers stay crisp and the filling stays fresh — just spoon, garnish with a dill sprig, and go.
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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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