Anti Inflammatory Avocado-Cucumber Tuna Bites
Cool, crisp cucumber rounds topped with a creamy, herb-flecked tuna and avocado mixture — these little bites punch way above their weight in both flavor and nutrition. The combination of ripe avocado and water-packed tuna creates a rich, satisfying base that holds together beautifully without any mayo or inflammatory oils dragging it down. Turmeric and ground ginger bring genuine anti-inflammatory firepower, while coconut aminos add a subtle savory depth in place of soy sauce, keeping the ingredient list clean and purposeful. Fresh chives, cilantro, and a bright hit of lemon juice make the whole thing taste vibrant and alive rather than like a compromise. These are the kind of bites that disappear fast at a gathering, but they're just as easy to prep for a quick weekday lunch — no cooking required, just slice, mash, fold, and spoon. Serve them immediately so the cucumber stays crisp and the topping stays fresh, and scatter a little parsley on top if you want that extra pop of color.
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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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