Eggless Lemon-Dill Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even get a chance to sit down. Cool cucumber rounds are hollowed into natural cups and loaded with a zesty tuna filling made with coconut-based mayo, fresh lemon juice, lemon zest, dill, celery, and chives — every component pulling its weight. The coconut-based mayo is the key move here, delivering that creamy, cohesive texture you want in a tuna salad without any eggs in sight, which can be surprisingly hard to find in a store-bought alternative. A pinch of ground ginger adds a subtle warmth that makes the whole filling feel a little more interesting than your average tuna scoop. Assembly is genuinely simple — slice, scoop, fill, and serve — making this a low-stress option for entertaining or a light lunch that still feels a little special. The cucumber cups keep things crisp and cool, acting as both vessel and ingredient so there's no bread or cracker required. Finish with a squeeze of fresh lemon and a few sprigs of dill, and you've got something that looks as good as it tastes.

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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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