Nitrate & Nitrite Free Avocado-Cucumber Tuna Bites
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 tuna mixture comes together with fresh lemon juice, coconut aminos, chives, cilantro, a hint of ginger, and a touch of turmeric, giving every bite a bright, savory depth that feels anything but basic. Canned tuna is one of those ingredients where label-reading matters, and this recipe sidesteps the usual concerns entirely by relying on tuna packed in water alongside whole, clean ingredients with no cured or processed additions anywhere in the mix. Coconut aminos stand in beautifully for soy sauce, delivering that umami punch without the additives that sneak into conventional condiments. The avocado acts as a natural binder, keeping the mixture thick and scoopable so it sits perfectly on each cucumber slice without sliding off. A final scatter of fresh parsley adds color and a clean, herby finish. Serve these straight away for the best texture — the cucumber stays crisp and the topping stays vibrant.
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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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