Turkey Free Lemon-Dill Tuna Cucumber Cups
These bright, refreshing little bites are everything you want in a light appetizer or snack — cool, crisp cucumber rounds loaded with a zesty, herb-forward tuna filling that tastes far more elegant than the effort involved. The filling comes together in a single bowl, combining flaky tuna with coconut-based mayo, fresh lemon juice and zest, dill, celery, and a hint of ground ginger for a flavor that's clean and genuinely crave-worthy. Scooping a shallow well into each cucumber round keeps the filling neatly in place, so these hold up beautifully on a platter without sliding around. For anyone navigating poultry-free eating, deli spreads and party appetizers can feel like a minefield of hidden turkey or chicken, but this recipe sidesteps all of that entirely with pantry-friendly canned tuna as the protein. The coconut-based mayo keeps things dairy-free and avoids any of the usual ingredient surprises lurking in conventional condiments. Serve them straight from the platter with a few lemon wedges alongside and a scatter of fresh dill, and they disappear fast — whether you're feeding a crowd or just treating yourself to something a little special on a weeknight.
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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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