Turmeric 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 touch of ground ginger and finely diced celery add just enough warmth and crunch to make every bite interesting. Store-bought tuna salads and pre-made appetizers can sneak in unexpected spices — including the golden one that shows up in practically everything these days — so making your own from scratch puts you fully in control of what goes in. This recipe keeps the ingredient list clean and straightforward, with nothing that doesn't belong. Whether you're putting together a party spread or just want a quick, protein-packed snack, these little bites deliver big flavor with zero fuss.
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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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