Walnut Free Lemon-Dill Tuna Cucumber Cups
Bright, refreshing, and genuinely fun to eat, these little cucumber cups are packed with a zesty tuna filling that hits every note — creamy, herby, and citrusy all at once. The filling comes together in a single bowl, combining drained tuna with coconut-based mayo, fresh lemon juice and zest, dill, celery, chives, and a subtle warmth from ground ginger. English cucumber rounds serve as the vessel, scooped into tidy little cups that hold the filling beautifully without any fuss. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on clean, whole ingredients with no hidden surprises lurking in the mix. The coconut-based mayo keeps things creamy without reaching for anything that could cause cross-contact worries, and every component is straightforward to source. These make a stunning appetizer platter or a light lunch that looks far more impressive than the effort involved. Serve them cold with a squeeze of lemon and a few extra dill sprigs, and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!