Xanthan Gum Free Lemon-Dill Tuna Cucumber Cups
Cool, crisp cucumber rounds make the perfect edible vessel for a bright, herby tuna filling that comes together in minutes. The filling leans on coconut-based AIP mayo instead of conventional store-bought options, which means you sidestep the stabilizers and thickeners — including xanthan gum — that sneak into so many jarred condiments. Fresh lemon juice, lemon zest, and a generous handful of chopped dill do all the heavy lifting here, giving the tuna a punchy, clean flavor that feels genuinely restaurant-worthy. A little ground ginger adds a subtle warmth that you might not expect but absolutely won't want to leave out. These cups are naturally light and refreshing, making them ideal as an appetizer, a protein-packed snack, or a no-fuss lunch spread. Because the cucumber acts as the base, there's no bread, cracker, or wrap to worry about — just fresh, whole ingredients from start to finish. Serve them straight off the platter with a squeeze of lemon and watch them disappear fast.
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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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