
These little bites are fresh, vibrant, and genuinely satisfying — creamy mashed avocado folded with flaked tuna, bright lemon juice, and a handful of fragrant herbs, all piled onto crisp cucumber rounds. The result is something that feels like a restaurant appetizer but comes together in one bowl with zero cooking required. One of the sneakiest sources of MSG in everyday eating is store-bought condiments and seasoning blends, so this recipe sidesteps all of that by leaning on whole, recognizable ingredients from start to finish. Coconut aminos steps in to deliver that savory, umami-forward depth you'd normally get from soy sauce — without any of the additives that can make label-reading such a chore. Ground ginger and turmeric add a subtle warmth that makes the tuna mixture taste layered and interesting rather than plain. Fresh chives, cilantro, and optional parsley keep everything tasting clean and lively. Serve them straight off the platter and watch them disappear fast.
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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.
In a mixing bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining.
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