Dairy Free Lemon-Dill Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Each crisp round of English cucumber is scooped into a natural vessel and loaded with a bright, herby tuna filling that punches well above its weight. The secret is coconut-based AIP mayo, which gives the filling that creamy, cohesive texture you want without a drop of dairy — no compromise, no substitution flavor, just clean richness that lets the lemon and dill shine. Fresh lemon juice, lemon zest, celery, chives, and a touch of ground ginger make every bite layered and lively in a way that feels genuinely restaurant-worthy. This is the kind of recipe that works just as well for a casual weeknight snack as it does for a party spread, and it comes together in one bowl with zero cooking required. If you've ever struggled to find crowd-pleasing appetizers that skip the cheese boards and cream-based dips, this one is your answer.
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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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