Mushroom 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 base, topped with a creamy, herb-forward tuna salad that gets its lift from fresh dill, lemon juice, lemon zest, and a hint of ground ginger. Coconut-based mayo keeps the whole thing dairy-free and surprisingly rich without any of the ingredients that tend to sneak into store-bought versions. For anyone navigating a fungi-free lifestyle, this recipe is naturally in the clear — every single component is straightforward and easy to verify, with no sauces or condiments that typically hide unexpected extras. The celery and chives add a satisfying crunch and a mild oniony note that rounds out the flavor beautifully. They come together fast, require zero cooking, and look genuinely elegant on a serving platter with a few sprigs of fresh dill on top.
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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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