Rice Free Lemon-Dill Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Crisp cucumber rounds take the place of crackers, bread, or rice entirely here, making these little bites a naturally fresh and satisfying option that never feels like a compromise. Each cup gets hollowed out just enough to cradle a generous scoop of bright, herby tuna filling — no grain-based vessel required. The filling comes together with coconut-based mayo, fresh lemon juice and zest, dill, celery, and a hint of ground ginger for a flavor that's clean, zippy, and a little unexpected. Because every component is whole-food and straightforward, there's no need to scan labels for hidden rice flour, rice starch, or rice-derived thickeners that sneak into so many packaged condiments and binders. These are the kind of appetizers that disappear fast at a party, but they're equally good as a light lunch straight from your own kitchen. Serve them cold and fresh, and don't skip the extra lemon wedge on the side — it really pulls everything together.

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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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