Wheat Free Lemon-Dill Tuna Cucumber Cups
Cool, crisp cucumber rounds take the place of crackers or bread here, making this a naturally light and refreshing bite that doesn't rely on any grain-based vessel. Each hollowed-out cup gets filled with a bright, herby tuna mixture built from fresh dill, lemon juice, lemon zest, celery, and chives — the kind of flavor combination that tastes far more impressive than the effort involved. The coconut-based AIP mayo binds everything together beautifully, and a hint of ground ginger adds just enough warmth to keep things interesting. For anyone navigating wheat-free eating, this is the kind of appetizer or light lunch that requires zero substitutions or workarounds — it's simply built that way from the start. No specialty flours, no label-reading stress, just clean, whole ingredients that come together in minutes. Serve them straight from the platter with lemon wedges on the side and they disappear fast, whether you're feeding a crowd or just yourself on a weekday afternoon.
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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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