Mustard Free Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and endlessly snackable, these little cucumber cups are packed with a creamy lemon-dill tuna filling that tastes like summer in every bite. The filling comes together with coconut-based AIP mayo, fresh lemon juice and zest, dill, celery, and chives — no condiments with hidden spice blends or seed-derived ingredients in sight. That matters more than it sounds, because mustard has a way of sneaking into store-bought mayo, dressings, and even canned tuna preparations, making a simple snack feel like a minefield. Here, every ingredient is straightforward and easy to verify, so you can mix up the filling with total confidence. The ground ginger adds a subtle warmth that makes the whole thing feel a little more complex without any fuss. Hollowed cucumber rounds act as crisp, cool vessels that keep things light and low-effort — no crackers, no bread, just clean flavors and satisfying crunch. These are perfect for a party platter, a quick lunch, or an appetizer that disappears faster than you can refill the tray.
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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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