Yeast 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 tuna mixture comes together in one bowl, with ripe avocado acting as a rich, buttery binder that makes the whole thing feel indulgent without any fuss. Coconut aminos bring a subtle savory depth in place of soy sauce, and a pinch of turmeric and ground ginger give the filling a gentle warmth that keeps every bite interesting. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is whole and straightforward, with no fermented condiments, vinegars, or hidden additives to second-guess. Fresh lemon juice, chives, and cilantro brighten the whole thing up, and an optional scatter of parsley makes it look like you spent way more time on it than you did. Serve these immediately after assembling so the cucumber stays snappy and the topping holds its shape.
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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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