Capsaicin Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are exactly the kind of appetizer that disappears from the platter before you even sit down. Crisp English cucumber rounds are hollowed into natural cups and loaded with a creamy, herb-forward tuna filling that hits every note — tangy from fresh lemon juice and zest, aromatic from dill and chives, and just a little savory from celery and a whisper of ground ginger. The coconut-based AIP mayo brings everything together with a smooth, rich texture that works beautifully without any of the heat-based ingredients that can sneak into store-bought condiments and pre-seasoned tuna blends. For anyone navigating a capsaicin-free lifestyle, the challenge is often hidden spice — in sauces, in seasonings, even in "plain" mayo — and this recipe sidesteps all of that by keeping every component clean and clearly defined. No hot sauce, no paprika, no chili of any kind, just fresh, feel-good flavors that are genuinely satisfying. They come together quickly, require no cooking, and look elegant enough to serve at a gathering or pack up as a light lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!