Rinse cucumbers under cold water. Trim off the ends and slice into 1½-inch-thick rounds for sturdy cups. Pat each piece dry to remove moisture.

Use a small melon baller or teaspoon to gently scoop out seeds, leaving about a ¼-inch border.

In a medium bowl, stir tuna, cream cheese, mayonnaise, and lemon juice until smooth and creamy.

Stir in chopped fresh dill or parsley, then season with salt and black pepper to taste.

Cover the filling bowl and refrigerate for at least 10 minutes.

Spoon or pipe the creamy tuna filling into each cucumber cup, filling snugly.

Garnish each cup with a sprig of dill and a pinch of black pepper, then serve immediately.