Nightshade Free Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and endlessly snackable, these little cucumber cups are packed with a creamy tuna filling that hits every note — tangy lemon, fragrant dill, and a subtle warmth from ground ginger. The coconut-based AIP mayo keeps things rich and satisfying without any of the nightshade-derived ingredients that sneak into so many store-bought condiments and dressings. Avoiding tomatoes, peppers, and paprika is second nature here because the flavor does all the heavy lifting through citrus, herbs, and good-quality tuna. English cucumber rounds make the perfect edible vessel — cool, crisp, and sturdy enough to hold a generous mound of filling without falling apart. The technique is simple: hollow out a shallow well, mix the filling, and spoon it in. These are ideal for a light lunch, an appetizer spread, or an afternoon snack that actually feels a little fancy. Serve them straight away with extra lemon wedges and a few fresh dill sprigs, and watch them disappear fast.
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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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