Fructose Free Avocado-Cucumber Tuna Bites
Crisp cucumber rounds topped with a creamy, herb-flecked tuna and avocado mixture — these little bites are fresh, satisfying, and genuinely hard to stop eating. The base is a thick, scoopable blend of mashed avocado and drained tuna, brightened with lemon juice and layered with chives, cilantro, ginger, and turmeric for a flavor that feels anything but plain. Coconut aminos steps in where soy sauce typically would, delivering that savory depth without the sugars that can make traditional condiments a problem for fructose-sensitive eaters. Every ingredient here is naturally low in fructose, so there's no need to audit labels or swap anything out — the recipe just works as written. The cucumber acts as a cool, crunchy vessel that keeps things light while still making the bites feel like a real snack or appetizer. Serve them straight from the platter and scatter a little fresh parsley on top if you want an 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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