Sesame Free Lemon-Dill Tuna Cucumber Cups
Bright, refreshing, and endlessly snackable, these little cucumber cups are packed with a zesty tuna filling that hits every note — creamy, herby, and just the right amount of citrusy. The filling comes together with coconut-based mayo, fresh lemon juice and zest, dill, chives, and a touch of ground ginger, so every bite is layered with flavor without relying on any of the usual condiment shortcuts that can hide sesame in unexpected places. Tahini, sesame oil, and sesame-spiked dressings are surprisingly common in store-bought tuna salads and dips, but this recipe keeps things completely clean by building its richness from scratch. Hollowed cucumber rounds make the perfect vessel — cool, crisp, and naturally portion-sized, so there's no bread, cracker, or wrap to worry about sourcing safely. They're elegant enough to serve at a party but genuinely easy to pull off on a weeknight. Spoon the filling in, add a sprig of dill, and you've got something that looks like it took way more effort than it did.
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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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