Carrageenan Free Lemon-Dill Tuna Cucumber Cups
Bright, refreshing, 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 gets its creamy texture from a coconut-based AIP mayo, which is the key swap here — conventional mayo almost always contains additives like carrageenan that can sneak into store-bought versions and cause problems for people avoiding it. Fresh lemon juice, lemon zest, dill, and a hint of ground ginger make the filling taste lively and layered rather than plain or heavy. Crisp English cucumber rounds do double duty as both vessel and vegetable, keeping things light and naturally low-maintenance. Everything comes together in one bowl with no cooking required, just a little chopping and a quick taste-and-adjust before you spoon it all in. These are elegant enough for a party spread but easy enough to throw together on a weeknight when you want something clean and flavorful without a lot of fuss.
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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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