BHA & BHT Free Lemon-Dill Cucumber Tuna Bites
These bright, fresh bites are the kind of appetizer that disappears from the platter before you even sit down. Cool cucumber rounds get topped with a creamy, herb-forward tuna salad that's punchy with lemon zest, fragrant dill, and a subtle warmth from ground ginger. The coconut-based mayo is the real hero here — it keeps everything rich and cohesive without relying on conventional store-bought condiments that often sneak in synthetic preservatives. Canned tuna and jarred mayo are two of the sneakiest sources of additives like BHA and BHT, so making the salad from scratch with clean, whole ingredients genuinely solves the problem. Fresh celery and chives add a satisfying crunch and a little oniony bite, while the lemon juice ties every element together. These are naturally light and low-carb, but they eat like something far more indulgent than the ingredient list suggests. Serve them straight from the platter with extra lemon wedges and you've got a crowd-pleasing snack that looks impressive and comes together with almost no effort.
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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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