Seed Oil 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 richness from coconut-based mayo — the key swap that keeps this completely free of industrial seed oils. Most store-bought mayo and canned tuna salads are loaded with canola, soybean, or sunflower oil, so making your own mixture at home puts you fully in control. The combination of fresh dill, lemon zest, a squeeze of juice, and a hint of ground ginger gives the tuna a lively, almost restaurant-worthy flavor that feels anything but plain. Celery and chives add a gentle crunch and a pop of color, making each bite as satisfying to look at as it is to eat. These come together with no cooking required, just a little chopping and stirring, which makes them perfect for a quick snack, a party spread, or a light lunch.
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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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