Soy Free Lemon-Dill Cucumber Tuna Bites

Total time15 min

Prep time15 min

Cook time0 min

4.8

(25)

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 perfect vessel for a creamy, herb-forward tuna salad that's punchy with fresh dill, lemon zest, and a hint of ground ginger. The secret to keeping this completely soy-free is the coconut-based mayo — it delivers all the richness of traditional mayo without any of the soybean oil that sneaks into most store-bought versions. Tuna salad can be a surprisingly tricky category to navigate since conventional mayo and many canned fish products contain soy-derived ingredients, but every component here is straightforward and clean. The celery and chives add a satisfying crunch and a mild oniony bite that rounds out the whole mixture beautifully. These are naturally light, no-cook, and elegant enough to serve at a party or easy enough to throw together for a quick high-protein snack.

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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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