Crisp cucumber rounds topped with a creamy, herb-flecked tuna and avocado mixture — these little bites are fresh, satisfying, and genuinely impressive on a platter. The tuna gets mashed right into ripe avocado, which gives the filling a rich, almost guacamole-like texture that holds together beautifully on each cucumber slice. Coconut aminos bring a subtle savory depth in place of traditional soy sauce, so there's no wheat or grain-based condiment sneaking into the mix. Ground ginger and turmeric add a gentle warmth that keeps the flavor interesting without overwhelming the bright lemon and fresh herbs. For anyone navigating grain sensitivities, this kind of recipe is a relief — every ingredient is naturally free of rye and other problematic grains, with no label-reading gymnastics required. They come together quickly, require no cooking, and work just as well as a light lunch as they do a crowd-pleasing appetizer.
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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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