Fructose Free Lemon-Dill Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect edible vessel for a bright, herby tuna filling that comes together in minutes. The combination of fresh dill, lemon juice, lemon zest, and a hint of ground ginger gives every bite a clean, zesty punch that feels anything but plain. Managing fructose can make snacking and entertaining tricky, but this recipe leans on naturally low-fructose ingredients — cucumber, canned tuna, celery, chives, and fresh herbs — so you can enjoy it without second-guessing every component. The coconut-based mayo binds everything together into a creamy, satisfying filling that holds its shape beautifully when spooned into each little cup. These are ideal for a light lunch, an appetizer spread, or an afternoon snack when you want something that feels a little elevated without a lot of effort. Serve them straight from the platter with a few lemon wedges on the side and watch them disappear fast.
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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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