Yeast Free Lemon-Dill Tuna Cucumber Cups
Bright, fresh, and endlessly snackable, these little cucumber cups are packed with a zesty tuna filling that hits every note — creamy, herby, and just tangy enough from the lemon juice and zest. The filling comes together in a single bowl, with fresh dill, chives, celery, and a touch of ground ginger giving it way more personality than your average tuna salad. Coconut-based AIP mayo keeps things completely free of yeast and fermented ingredients, so there's no need to squint at labels or second-guess store-bought condiments. Hollowed-out English cucumber rounds do double duty as the vessel and the crunch, making this a naturally light, no-bread, no-cracker option that doesn't feel like a compromise at all. It's the kind of appetizer that disappears fast at a gathering, but it's also easy enough to throw together for a quick lunch at home. Serve straight from the platter with lemon wedges alongside and a few extra dill sprigs for that finishing touch.
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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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