Carrageenan 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, herby tuna salad that gets its zing from fresh lemon juice, lemon zest, and a generous handful of chopped dill. The secret to keeping this recipe clean is the coconut-based mayo — a smart swap that sidesteps the thickeners and stabilizers commonly found in conventional mayonnaise, including carrageenan, which sneaks into more condiments than most people realize. A touch of ground ginger and finely diced celery round out the filling with subtle warmth and satisfying crunch. The whole thing comes together in one bowl with no cooking required, making it an effortless choice for entertaining or a light, protein-packed snack. Serve with lemon wedges on the side and a few extra dill sprigs on top, and it looks like you spent way more time on it than you actually did.
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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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