Xanthan Gum Free Avocado-Cucumber Tuna Bites
Cool, 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 does double duty here, acting as both a binder and a rich, buttery base so there's absolutely no need for any thickeners or stabilizers of any kind. Coconut aminos bring a subtle savory depth in place of soy sauce, while fresh chives, cilantro, lemon juice, and a hint of ginger and turmeric keep every bite bright and layered with flavor. For anyone navigating ingredient labels and trying to avoid additives commonly snuck into dressings, sauces, or pre-made dips, this recipe is refreshingly straightforward — every single ingredient is whole and easy to verify. The tuna mixture comes together in one bowl with just a fork, making this as low-effort as it is impressive. Serve them immediately for the best texture, with a scatter of fresh parsley if you want a little extra color on the platter.
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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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