Red Meat Allergy Friendly Avocado-Cucumber Tuna Bites
These little cucumber rounds are the kind of appetizer that disappears from the platter before you even sit down. Creamy mashed avocado gets folded together with flaky tuna, bright lemon juice, coconut aminos, and a fragrant blend of chives, cilantro, ginger, and turmeric — the result is bold, fresh, and genuinely satisfying. Since the entire recipe is built around seafood and produce, there's no red meat anywhere in sight, making it a completely stress-free choice for anyone navigating that allergy at a gathering or just cooking for themselves. The cucumber base keeps things light and crisp, acting as a natural vessel that holds the thick, scoopable mixture without getting soggy. Coconut aminos bring a subtle savory depth that you might not expect, and the turmeric gives the whole mixture a gorgeous golden hue. A final scatter of fresh parsley adds a pop of color that makes these look far more impressive than the effort involved. Whether you're serving them as a party snack or a quick protein-packed lunch, they come together fast and taste like something you'd order at a trendy café.
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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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