Cashew 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 perfect vessel for a zesty tuna salad built with coconut-based mayo, fresh lemon juice, lemon zest, and a generous handful of dill — no tree nuts anywhere in sight. For anyone navigating nut-free eating, store-bought tuna salads and pre-made appetizers can be a minefield of unexpected ingredients, so making your own from scratch is genuinely the smartest move. The touch of ground ginger and fresh chives gives the filling a subtle complexity that makes these taste far more impressive than the effort involved. Assembly is straightforward — just slice, spoon, and serve — making this a low-stress option for entertaining or a quick high-protein snack. The whole thing comes together in one bowl, which means less cleanup and more time enjoying the results.
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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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