Pistachio 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. Coconut-based mayo keeps things light and dairy-free while still delivering that satisfying creaminess you want in a good tuna salad. A pinch of ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average scoop-and-serve situation. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and other nuts — every ingredient is straightforward, with no hidden surprises to stress over. They come together quickly with no cooking required, just some easy chopping, mixing, and assembling. Whether you're putting together a party spread or just want a protein-packed snack, these cucumber bites hit every note.
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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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