Gluten 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, holding a creamy, herb-packed tuna and avocado mixture that's bold with lemon, chives, cilantro, and a warm hint of ginger and turmeric. Coconut aminos bring a subtle savory depth in place of traditional soy sauce, which makes this naturally safe for anyone avoiding gluten without any awkward substitutions or specialty products. The whole thing comes together in one bowl with no cooking required — just mash, fold, and spoon. It's the kind of recipe that looks impressive but asks almost nothing of you. Serve them as a party snack, a light lunch, or a protein-forward starter, and finish with a scatter of fresh parsley if you want a little extra 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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