Paleo Lemon-Dill Cucumber Tuna Bites

Total time15 min

Prep time15 min

Cook time0 min

4.8

(25)

Bright, fresh, and genuinely satisfying, these little cucumber bites deliver a full punch of flavor in every single round. The tuna salad gets its creamy texture from coconut-based mayo, which keeps everything grain-free and legume-free without sacrificing the richness you'd expect from a classic version. A hit of fresh lemon juice, lemon zest, and ground ginger lifts the whole mixture, while fresh dill, chives, and finely diced celery add layers of herbaceous crunch. Spooned onto thick-cut English cucumber rounds, the result is a no-cook, no-fuss bite that feels elegant enough for a party spread but easy enough for a weekday lunch. Conventional tuna salad recipes often sneak in ingredients that don't fit a grain-free lifestyle, so using coconut-based mayo here is a simple swap that makes a real difference. Serve them straight from the platter with a squeeze of lemon and a few extra dill sprigs, and watch them disappear fast.

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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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