Shellfish Free Lemon-Dill Cucumber Tuna Bites
These bright, refreshing 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 lift from fresh dill, lemon juice, lemon zest, and a hint of ground ginger. Coconut-based mayo keeps things light and dairy-free while still delivering that satisfying, creamy texture you want in a tuna salad. For anyone navigating seafood allergies, tuna is a finfish — not a crustacean or mollusk — so it's a genuinely safe and satisfying protein option here without any workarounds needed. The whole thing comes together in one bowl with no cooking required, just a little chopping, stirring, and spooning. They're elegant enough for a dinner party spread but easy enough to throw together on a weeknight when you want something that feels a little special.
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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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