Walnut 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, herby tuna salad that gets its lift from fresh dill, lemon juice, and a hint of zest. A touch of ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average tuna situation. The coconut-based mayo keeps things creamy without any dairy, and every single ingredient is straightforward and easy to verify — no hidden nut oils or ambiguous "mixed nut" seasonings to stress over. Finely diced celery and chives add crunch and freshness, so the texture is satisfying even without any crackers or bread underneath. These are naturally light and low-carb, making them just as welcome at a casual snack spread as they are at a more polished gathering. Serve them with lemon wedges on the side and a few extra dill sprigs for a finish that looks way more effortful than it actually is.
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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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