Emulsifier Free Avocado-Cucumber Tuna Bites
Cool, crisp cucumber rounds topped with a creamy, herb-flecked tuna and avocado mixture — these little bites are the kind of appetizer that disappears from the platter before you even sit down. The avocado does the heavy lifting here, lending a naturally rich, smooth texture without any added emulsifiers or stabilizers that sneak into so many store-bought dressings and condiments. Coconut aminos bring a subtle savory depth in place of conventional soy sauce, and fresh lemon juice keeps everything bright and balanced. Ground ginger and turmeric add just enough warmth to make the flavor feel intentional and layered rather than plain. Every ingredient is whole and straightforward, so you know exactly what you're eating — no hidden additives, no label-scanning required. Serve them straight from the platter with a scatter of fresh parsley and watch them vanish.
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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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