Pork Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing bites are everything you want in a light appetizer or snack — cool cucumber, creamy tuna filling, and a punch of lemon and fresh dill in every single bite. The filling comes together in one bowl, with flaked tuna folded into a coconut-based mayo that keeps things creamy without any dairy, making it a smart pick for a wide range of eaters at the table. A touch of ground ginger and lemon zest gives the mixture a subtle complexity that goes way beyond your average tuna salad. Scooping shallow wells into thick cucumber rounds creates a sturdy little vessel that holds the filling beautifully without getting soggy. This is the kind of recipe that looks impressive on a platter but genuinely takes almost no effort to pull off. Serve them straight away with lemon wedges for an extra squeeze of brightness, and don't skip the fresh dill garnish — it makes the whole thing look as good as it tastes.
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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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