Gluten Free Lemon-Dill Tuna Cucumber Cups
Crisp cucumber rounds take the place of crackers or bread here, making these little bites naturally free of gluten without any swaps or substitutions required. Each cup gets hollowed out just enough to cradle a bright, herby tuna filling made with fresh dill, lemon zest, celery, and a touch of ground ginger for warmth. The coconut-based mayo keeps everything creamy and cohesive while staying completely grain-free, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The result is a filling that's punchy, fresh, and well-seasoned — the kind of thing you'll want to eat straight off the spoon before it even makes it into the cups. These are ideal for a light lunch, a party appetizer, or an easy snack that looks far more impressive than the effort involved. Serve them straight away so the cucumber stays crisp and the filling stays cool, with a squeeze of lemon over the top if you want to dial up that citrus brightness even more.
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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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