
These bright, refreshing little bites are everything you want in a light meal or appetizer โ cool, crisp cucumber paired with a zesty, herb-packed tuna filling that genuinely delivers on flavor. The filling comes together with coconut-based AIP mayo, fresh lemon juice and zest, dill, chives, celery, and a touch of ground ginger, so every bite has a clean, vibrant punch without relying on any processed condiments or additives that can sneak parabens into your plate. For anyone navigating ingredient labels with a careful eye, building from whole, recognizable ingredients like these is exactly the kind of cooking that takes the guesswork out of mealtime. The cucumber cups themselves are a clever, no-fuss vessel โ just slice, scoop a shallow well, and fill. There's no baking, no complicated technique, and no long ingredient list to second-guess. Serve them on a platter with fresh dill sprigs and lemon wedges and they look genuinely impressive, whether you're feeding guests or just treating yourself to something that feels a little special on a weeknight.
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Slice the cucumbers crosswise into rounds about 3/4-inch thick โ you should get 18โ20 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.
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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