Cashew 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 natural cups and loaded with a zesty tuna filling made with fresh lemon juice, lemon zest, dill, celery, and chives — every bite is crisp, herby, and genuinely satisfying. The creamy element comes from a coconut-based AIP mayo, so there are absolutely no tree nuts involved, making this a worry-free choice for anyone navigating nut allergies at gatherings or potlucks. A pinch of ground ginger adds a subtle warmth that ties the whole filling together in a way that feels a little unexpected and totally addictive. Assembly is straightforward — slice, scoop, fill, and serve — which means you can pull these together quickly without any cooking at all. They work beautifully as a party appetizer, a light lunch, or a protein-packed snack that looks far more impressive than the effort required.
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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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