Gelatin 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 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, dill, celery, chives, and a hint of ground ginger — every component is clean and straightforward. For anyone navigating hidden animal-derived thickeners or stabilizers in store-bought dressings and condiments, this recipe sidesteps all of that by keeping the ingredient list simple and entirely plant- or sea-based. The coconut mayo does a beautiful job binding everything together without any of the additives you'd typically have to scrutinize on a label. Each bite delivers a satisfying contrast of cool crunch and creamy, herb-forward tuna salad that feels light but genuinely filling. They come together quickly with no cooking required — just mix, slice, and spoon — making them an effortless choice for entertaining or a 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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