Black Pepper 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. Crisp cucumber rounds act as the base, topped with a creamy, herb-forward tuna salad that gets its zing from fresh lemon juice, lemon zest, and a generous handful of chopped dill. Coconut-based mayo keeps things rich and cohesive without any dairy, and a pinch of ground ginger adds just enough warmth to make the flavor feel layered and intentional. For anyone navigating a black pepper sensitivity, tuna salad can feel like a minefield — so many recipes lean hard on it — but this one skips it entirely without ever feeling like something is missing. The celery and chives bring crunch and a mild oniony bite that more than pick up the slack. Assembly is as simple as slicing cucumbers and spooning on the filling, making this a genuinely low-effort recipe that still looks polished enough for a party spread. Serve them cold with a squeeze of lemon and a few extra dill sprigs, and watch them vanish.
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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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