Carrageenan Free Avocado-Cucumber Tuna Bites
These little cucumber rounds topped with a creamy avocado-tuna mixture are the kind of appetizer that disappears from the platter before you even sit down. The tuna is mashed right into ripe avocado, brightened with fresh lemon juice and coconut aminos, then layered with chives, cilantro, ginger, and a touch of turmeric for a flavor combination that feels fresh and just a little unexpected. Carrageenan is a common additive found in canned seafood products, where it's used as a binder or stabilizer — so choosing tuna packed simply in water keeps this recipe clean and free of that concern. Coconut aminos steps in beautifully as a soy-free, additive-free way to add a subtle savory depth without reaching for anything processed. The cucumber base keeps things light and crisp, giving every bite a satisfying snap against the rich, herb-flecked filling. These come together quickly with no cooking required, making them ideal for a last-minute gathering or a protein-packed snack any day of the week.
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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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