High Fructose Corn Syrup Free Lemon-Dill Cucumber Tuna Bites
These bright, fresh 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. The tuna mixture comes together with coconut-based mayo, which sidesteps the sweetened, additive-heavy commercial spreads that so often sneak unwanted ingredients into otherwise clean recipes. A touch of ground ginger and finely diced celery round out the filling with subtle warmth and satisfying crunch. Every single ingredient here is naturally free of corn-derived sweeteners — no label-squinting required. They're light enough to serve as a starter but protein-packed enough to stand in as a snack or a quick lunch. Finish with a squeeze of lemon wedge right before eating and you've got something that tastes genuinely restaurant-worthy with almost no effort.
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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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