Low FODMAP Garlic-Herb Cucumber Tuna Bites
Total time15 min
Prep time15 min
Cook time0 min
4.8(26)
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Learn more →Ingredients
4 servings
For the bites
- 2 medium english cucumbers
For the tuna salad
- 2 cans (5 oz each) tuna packed in water, drained
- 3 tbsp olive oil
- 1 tbsp coconut aminos
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley leaves, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Trim the ends from both cucumbers and slice each into rounds about 1/2 inch thick, yielding approximately 18–20 rounds total.
- 2
Using a small spoon or melon baller, scoop a shallow well into the center of each cucumber round, leaving the base intact so the round holds its shape.
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