Mushroom Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are everything you want in a light appetizer or protein-packed snack — cool, crisp cucumber rounds filled with a zesty tuna mixture that's bold with fresh dill, lemon zest, and a hint of ground ginger. The coconut-based AIP mayo keeps the filling creamy without any dairy, and the finely diced celery and chives add just enough texture to make every bite satisfying. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — no broths, sauces, or seasoning blends that might sneak in hidden mushroom powder or extract. Every ingredient is straightforward and easy to verify, which makes prep feel stress-free rather than like a label-reading marathon. Hollowing out the cucumber rounds takes only a small spoon and a minute of patience, and the tuna filling comes together in a single bowl with no cooking required. The result is something that looks genuinely impressive on a platter — the kind of thing guests reach for first without realizing how simple it was to pull off. Serve them immediately with lemon wedges alongside for an extra squeeze of brightness right before eating.
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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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