Chestnut Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing 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 the whole thing dairy-free and rich without any heaviness, while finely diced celery and chives add a satisfying crunch and a subtle oniony bite. A pinch of ground ginger is the quiet secret weapon here — it lifts the whole mixture in a way that's hard to put your finger on but impossible to ignore. For anyone navigating tree nut restrictions, these are a genuinely stress-free option since every ingredient is straightforward and easy to verify at the store. They come together with minimal prep and zero cooking, making them ideal for last-minute entertaining or a light, protein-packed snack any day of the week.
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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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