Soy Free Lemon-Dill Tuna Cucumber Cups

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

Bright, refreshing, and genuinely satisfying, these little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. The filling comes together with fresh dill, lemon juice, lemon zest, celery, and chives, so every bite is herby and citrusy with just enough crunch. Tuna salad can be a sneaky source of soy — many store-bought mayo brands rely on soybean oil as their base — but this recipe uses a coconut-based AIP mayo that keeps things completely clear of it. A touch of ground ginger adds a subtle warmth that makes the whole mixture feel a little more interesting than your average tuna scoop. The cucumber rounds do double duty as both vessel and vegetable, keeping things light while giving you that satisfying cool crunch against the creamy filling. These are great for entertaining, easy enough for a weekday lunch, and require zero cooking — just slice, scoop, fill, and serve.

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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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