Lactose Free Lemon-Dill Cucumber Tuna Bites
These bright, fresh bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp cucumber rounds act as the base, topped with a herby tuna salad that gets its creaminess from coconut-based mayo — meaning there's zero dairy involved, no substitutions required. A hit of fresh lemon juice, lemon zest, and chopped dill makes the whole thing taste light and vibrant, while celery and chives add a little crunch and subtle bite. A pinch of ground ginger is the quiet secret that ties it all together in a way that's hard to put your finger on but impossible to stop eating. Traditional tuna salad recipes often rely on regular mayo, which can sneak in dairy-derived ingredients depending on the brand, so using a coconut-based version here keeps things clean without sacrificing that satisfying, creamy texture. These come together quickly with no cooking involved — just mix, slice, and spoon. Whether you're putting together a party spread or just want a protein-packed snack, this one is as easy as it is impressive.
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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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