Cinnamon Free Lemon-Dill Tuna Cucumber Cups
These bright, fresh bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Cool cucumber rounds are hollowed into little cups and loaded with a zesty tuna filling made with fresh lemon juice, lemon zest, chopped dill, celery, and chives — every component pulling its weight. The coconut-based mayo keeps things creamy without any dairy, and a touch of ground ginger adds just enough warmth to make the flavor feel layered and intentional. For anyone navigating a spice sensitivity, tuna-based snacks and party foods can be surprisingly tricky since so many prepared versions sneak in blended seasonings that aren't always labeled clearly — here, every ingredient is straightforward and easy to verify. The whole thing comes together in one bowl with no cooking required, just a little knife work and a melon baller. Serve them cold and fresh, and don't skip the extra squeeze of lemon wedge right before eating — it ties everything together beautifully.
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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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