Lactose Free Lemon-Dill Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. The tuna filling comes together in one bowl — bright with fresh lemon juice and zest, fragrant with dill and chives, and rounded out with a hint of ground ginger that makes the whole thing feel a little unexpected. Coconut-based mayo stands in for traditional mayo without any dairy in sight, keeping the filling creamy and rich while staying completely free of lactose. Cool, crisp cucumber rounds act as the vessel, so there's no bread or cracker to worry about — just clean, fresh flavor in every bite. They're naturally light but genuinely satisfying, which makes them perfect for a party spread, a quick lunch, or an easy snack that feels a little fancy. The whole thing comes together without any cooking, so you're not hovering over a stove — just slicing, scooping, and filling.
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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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