Almond Free Avocado-Cucumber Tuna Bites
These little bites are fresh, vibrant, and genuinely satisfying — the kind of appetizer that disappears from the platter before you even sit down. Crisp cucumber rounds act as the base, topped with a creamy, herb-flecked tuna and avocado mixture that's bold with lemon, coconut aminos, and a warm hint of ginger and turmeric. The avocado does the heavy lifting here, giving the filling a rich, scoopable texture without any dairy or nut-based ingredients sneaking in. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived products — no swaps needed, no label-checking required. Coconut aminos bring a subtle savory depth in place of soy sauce, and the fresh chives and cilantro keep everything tasting bright and lively. Serve them right away for the best texture, or prep the tuna mixture ahead and assemble just before guests arrive.
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Learn more →Ingredients
4 servings
For the bites
- 1 large english cucumber
For the tuna mixture
- 2 cans (5 oz each) tuna packed in water, drained
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lemon juice
- 1 tbsp coconut aminos
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/2 inch thick, yielding approximately 18–20 pieces. Arrange them in a single layer on a serving platter or cutting board.
- 2
In a mixing bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining.
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