Nitrate & Nitrite 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 zing from fresh lemon juice, lemon zest, and a generous handful of chopped dill. The coconut-based mayo keeps things clean and creamy without any of the preservative-heavy ingredients that show up in so many store-bought condiments and processed seafood snacks. Tuna in water, fresh celery, chives, and a hint of ground ginger round out the filling with layers of flavor that feel anything but plain. For anyone navigating a diet that avoids cured or preserved meats and the additives that come with them, this recipe is a genuinely satisfying option — every ingredient is straightforward and easy to verify. They come together quickly, require no cooking, and look elegant enough to serve at a party or a casual weeknight spread. A squeeze of lemon wedge right before eating ties the whole thing together beautifully.
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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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