Brazil Nut Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool cucumber rounds are hollowed into tidy cups and loaded with a zesty tuna filling made with fresh lemon juice, lemon zest, chopped dill, celery, and chives — every bite is crisp, herby, and genuinely satisfying. The coconut-based AIP mayo brings everything together with a creamy texture that feels indulgent without weighing the dish down, and a touch of ground ginger adds just enough warmth to keep things interesting. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nuts hiding in a sauce, no ambiguous store-bought dressing to second-guess. It's also a great reminder that "safe" food doesn't have to mean boring food. Serve these at a party, pack them for a light lunch, or make a batch just because you deserve something that looks as good as it tastes.
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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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