Brazil Nut Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Crisp English cucumber rounds act as the base, topped with a creamy tuna salad that gets its lift from fresh lemon juice, lemon zest, and a generous hand with the dill. A touch of ground ginger and finely diced celery round out the filling with just enough texture and warmth to keep things interesting. The mayo here is coconut-based, which keeps the whole recipe free from common allergen concerns without sacrificing that creamy, cohesive texture you want in a good tuna salad. Because the ingredient list is so straightforward — canned tuna, fresh herbs, cucumber — there's no need to scrutinize labels for hidden nut-derived oils or fillers. They come together quickly with just a bowl, a fork, and a cutting board, making them a genuinely easy choice for entertaining or a light lunch. Serve them with lemon wedges on the side 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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