Pistachio Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are exactly what you want when the weather warms up or you need an appetizer that feels fancy without any real effort. Each cucumber round gets hollowed into a tiny cup and loaded with a zesty tuna filling made with coconut-based mayo, fresh lemon juice, lemon zest, dill, celery, and chives — it's clean, herby, and genuinely craveable. The ground ginger adds a subtle warmth that ties everything together in a way that might surprise you. Tree nut allergies and sensitivities can make navigating party food stressful, but every single ingredient here is naturally free of pistachios and similar concerns, so you can serve these confidently to a crowd. The cucumber cups keep things light and crisp, acting as the perfect cool vessel for the punchy, well-seasoned filling. These come together quickly with no cooking required — just slice, scoop, mix, and spoon. Serve them straight from the platter with a few lemon wedges on the side and watch them disappear.
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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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