Pescatarian Lemon-Dill Tuna Cucumber Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Each crisp round of English cucumber is hollowed into a natural vessel, then loaded with a bright, herby tuna filling that hits every note — creamy, citrusy, and fresh all at once. The filling comes together with coconut-based mayo, a generous squeeze of lemon, fresh dill, celery, chives, and a subtle warmth from ground ginger that makes the whole thing feel a little more interesting than your average tuna situation. Because the protein here comes from sustainably sourced canned tuna, this is a genuinely satisfying option that fits comfortably within a seafood-forward, meat-free approach to eating. There's no cooking involved beyond a little slicing and scooping, which makes this ideal for warm-weather gatherings or a quick high-protein snack. Serve them straight from the platter with lemon wedges on the side and a few extra dill sprigs for a finish that looks far more impressive than the effort required.
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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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