Hazelnut Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even sit down. Cool cucumber rounds are hollowed into natural cups and loaded with a zesty tuna filling made with fresh lemon juice, lemon zest, chopped dill, celery, and chives — every bite is crisp, herby, and genuinely satisfying. The coconut-based mayo keeps things creamy without any nut-derived ingredients, so you can serve these confidently at gatherings where tree nut allergies are a concern. A pinch of ground ginger adds a subtle warmth that makes the whole filling feel more complex than the short ingredient list suggests. Because the recipe leans on whole, straightforward ingredients, there's no need to scrutinize labels for hidden nut oils or cross-contaminated products — just mix, scoop, and serve. They come together quickly with no cooking required, making them an ideal choice for warm-weather entertaining or a light, protein-packed snack any day of the week.
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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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