Legume Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing little 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 richness from coconut-based mayo — no bean-derived ingredients anywhere in sight. That swap matters more than it sounds, since so many store-bought mayo and dressing options sneak in soybean oil or other legume-derived fats that can make this style of recipe tricky to navigate. Fresh dill, lemon juice, lemon zest, and a hint of ground ginger give the tuna mixture a lively, almost restaurant-quality flavor that feels way more elevated than the effort involved. Finely diced celery and chives add just enough texture and bite to keep every round interesting. They come together quickly, require zero cooking, and look genuinely impressive on a serving platter — ideal for entertaining or a light lunch when you want something clean and satisfying without a lot of fuss.
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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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