Gut Friendly Lemon-Dill Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect vessel for a bright, herby tuna filling that's as satisfying as it is easy to pull together. The filling leans on coconut-based AIP mayo instead of conventional mayonnaise, which keeps things clean and digestive-system-friendly without sacrificing that creamy, cohesive texture you want in a good tuna salad. Fresh dill, lemon zest, and a touch of ground ginger layer in real flavor — nothing processed, nothing hidden, just ingredients that are genuinely gentle on your gut. Finely diced celery and chives add a little crunch and freshness that make each bite feel lively rather than heavy. Scooping a shallow well into each cucumber slice is a small step that makes a big difference, keeping the filling neatly in place so these hold together beautifully on a platter. They work just as well as a light lunch as they do a crowd-pleasing appetizer, and the whole thing comes together with minimal cooking — just a bowl, a spoon, and a sharp knife.
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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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