Wheat 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 avocado gets mashed to a thick, scoopable base that holds the tuna together beautifully, while lemon juice, coconut aminos, and a pinch of turmeric and ginger give the whole thing a bright, layered flavor that feels way more exciting than your average tuna situation. Coconut aminos stand in for soy sauce here, which means you get that savory umami depth without any wheat-based ingredients sneaking in — a swap that works seamlessly. Fresh chives and cilantro folded through the mixture add a pop of color and a clean herby finish that balances the richness of the avocado. These come together in minutes with no cooking required, just a bit of slicing and folding. Serve them immediately so the cucumber stays crisp and the topping stays vibrant — they're ideal for entertaining or a quick high-protein snack that actually feels special.
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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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