Gut Friendly Lemon-Dill Cucumber Tuna Bites
These little bites are bright, fresh, and genuinely satisfying — the kind of snack that looks impressive on a platter but comes together with almost no effort. Crisp English cucumber rounds act as the base, giving you that cool crunch without any heavy crackers or bread that can weigh down a sensitive digestive system. The tuna salad itself is mixed with coconut-based mayo instead of conventional versions, which sidesteps common additives that can irritate the gut, and the whole thing is kept light with fresh lemon juice, lemon zest, and plenty of dill. A small amount of ground ginger adds a subtle warmth that also happens to be a classic ally for digestion. Finely diced celery and sliced chives round out the texture and flavor without overwhelming the mix. Everything here is whole, recognizable, and straightforward — no hidden ingredients to second-guess. Serve them straight from the platter with a squeeze of lemon and you've got a clean, feel-good bite that's as easy on the body as it is on the eyes.
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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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