Pecan Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing bites are everything you want in a light appetizer or snack — cool cucumber rounds topped with a creamy, herb-packed tuna salad that tastes far more impressive than the effort involved. The tuna mixture comes together with coconut-based mayo, fresh lemon juice and zest, dill, chives, celery, and a subtle hint of ground ginger, creating a filling that's zesty, savory, and just a little unexpected. Because the whole recipe is built from straightforward, whole-food ingredients, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from processed condiments. English cucumber rounds make the perfect vessel — sturdy enough to hold a generous mound of tuna salad without going soggy, and crisp enough to add that satisfying snap in every bite. They're naturally portioned, easy to serve at a gathering, and just as good as a quick weekday lunch straight from the fridge. A garnish of fresh dill and a squeeze of lemon at the table pulls everything together and makes the platter look like you actually tried.
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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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