Shellfish Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Cool cucumber rounds are hollowed into natural cups and loaded with a zesty tuna filling made with fresh dill, lemon juice, lemon zest, celery, chives, and a touch of ground ginger — every element earns its place. The coconut-based mayo keeps things creamy without any dairy, making this a smart pick for anyone navigating multiple dietary needs at once. Tuna is the star here, and since the recipe sticks entirely to fish rather than shellfish, there's no need to scrutinize labels or worry about cross-contact from shrimp, crab, or other common seafood mix-ins. The filling comes together in a single bowl, and the cucumber cups require nothing more than a spoon or melon baller to shape — genuinely low-effort for something that looks this polished. Serve them straight from the fridge on a warm afternoon and they hit like a little burst of sunshine with every bite.
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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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