Wheat Free Lemon-Dill Cucumber Tuna Bites
These bright, fresh bites are everything you want in a light appetizer or protein-packed snack — cool cucumber rounds topped with a creamy, herby tuna salad that practically bursts with lemon and dill. The coconut-based mayo keeps things rich and satisfying without a drop of gluten in sight, and since the "base" is just sliced English cucumber, there's no bread, cracker, or wrap to worry about. That makes this a genuinely easy win for anyone navigating wheat-free eating, especially at gatherings where most finger foods are off the table. The tuna mixture comes together in a single bowl — just flake, stir, and spoon — so the prep is as effortless as the ingredient list is clean. A little lemon zest and ground ginger give the filling an unexpected lift that keeps every bite interesting, while the celery and chives add just enough crunch and sharpness to round it all out. Serve them straight from the platter with a squeeze of fresh lemon and a few dill sprigs on top, and they look like something you fussed over for hours.
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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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