
These bright, refreshing little bites are exactly the kind of appetizer that disappears from the platter before you even sit down. Hollowed-out cucumber rounds act as crisp, cool vessels for a zesty tuna filling made with coconut-based mayo, fresh lemon juice, lemon zest, dill, celery, and chives โ every component pulling its weight. The result is light and vibrant without relying on any warming spices that could throw off the flavor or conflict with your dietary needs. Ground ginger adds just a whisper of depth, and the whole filling comes together in a single bowl with nothing more than a good stir. Many store-bought tuna salads and pre-made appetizers sneak in spice blends that can be hard to vet, so making these at home gives you full control over every ingredient. They're naturally low-carb, endlessly snackable, and elegant enough to serve at a gathering without anyone guessing how simple they were to put together. Finish with a squeeze of fresh lemon and a few dill sprigs, and you've got a dish that looks like you tried a lot harder than you did.
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Slice the cucumbers crosswise into rounds about 3/4-inch thick โ you should get 18โ20 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.
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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