Seed Oil Free Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and genuinely satisfying, these little cucumber cups are packed with a creamy tuna filling that delivers serious flavor without a drop of industrial vegetable or seed oil in sight. The secret is the coconut-based AIP mayo, which gives the filling that rich, luscious texture you'd expect from a classic tuna salad while keeping the ingredient list completely clean. Fresh dill, lemon zest, and a hint of ground ginger make every bite pop, and the finely diced celery adds just enough crunch to keep things interesting. Hollowed cucumber rounds do double duty as both vessel and vegetable, so you get a cool, crisp contrast to the savory filling with zero need for crackers or bread. This is the kind of appetizer or light lunch that looks impressive on a platter but comes together in minutes — no cooking required, just a little chopping and stirring. For anyone tired of scanning mayo labels for canola, soybean, or sunflower oil, this recipe is a genuine relief.
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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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