Lupin Free Lemon-Dill Tuna Cucumber Cups
Bright, refreshing, and genuinely satisfying, these little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Each crisp round of English cucumber gets hollowed into a natural vessel, then loaded with a zesty tuna filling that balances creamy coconut-based mayo, fresh lemon, and fragrant dill in every single bite. The ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average tuna salad. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged dressings, mayo alternatives, and processed snacks — every ingredient here is straightforward and easy to verify. The filling comes together in one bowl with a quick stir, and the cucumber cups require nothing more than a spoon or melon baller to shape. Serve them straight from the platter with a squeeze of lemon and a few extra dill sprigs for a presentation that looks far more effort-intensive than it actually is.
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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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