Almond Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even sit down. Crisp cucumber rounds act as the base, topped with a creamy, herb-packed tuna salad that gets its zing from fresh lemon juice, lemon zest, and a generous handful of chopped dill. Coconut-based mayo keeps the whole thing rich and cohesive without any nut-derived ingredients, so you can serve these confidently at gatherings where tree nut allergies are a concern. A pinch of ground ginger adds a subtle warmth that makes the flavor profile feel a little more interesting than your average tuna salad. The assembly is straightforward — slice, spoon, and serve — making this a genuinely low-effort recipe that still looks polished enough for a party spread. Store-bought mayo alternatives can be a minefield of unexpected ingredients, but using a clearly labeled coconut-based version here keeps things clean and worry-free. Finish with a squeeze of lemon and a few extra dill sprigs, and you have a snack that tastes as fresh as it looks.
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Learn more →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp coconut-based mayo
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 2 tbsp celery, finely diced
- 1 tbsp chives, finely sliced
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the bites
- 2 medium english cucumbers, sliced into ½-inch rounds
For serving
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing it against the side of the strainer to remove as much liquid as possible, then transfer to a medium mixing bowl and flake apart with a fork until no large chunks remain.
- 2
Add the coconut-based mayo, lemon juice, lemon zest, fresh dill, celery, chives, salt, and ground ginger to the bowl. Stir until evenly combined and the mixture holds together when pressed lightly with the back of the spoon.
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