Name: Cucumber Bites with Tuna Salad and Radish
Prep time: 10 min
Ingredients: 1 large cucumber; 1 can tuna (140–170g), drained; 2–3 tablespoons mayonnaise or Greek yogurt; 1 teaspoon Dijon mustard (optional); 1 tablespoon finely chopped red onion or green onion; 1 tablespoon chopped fresh dill or parsley; ½ teaspoon lemon juice; Salt and black pepper to taste; 2–3 radishes, thinly sliced; Optional: microgreens or extra dill for garnish

These Cucumber Bites with Tuna Salad and Radish are a fresh, high-protein appetizer made with creamy tuna filling on crunchy cucumber rounds, topped with peppery radish slices.

Perfect for brunch, tea parties, lunchboxes, or a light summer snack — and they come together in under 10 minutes with no cooking required.

They look elegant on a platter but honestly could not be simpler to make. The cucumber acts as a crispy, refreshing base that replaces crackers or bread, keeping these completely gluten-free and low-carb.

Great for feeding a crowd, packing for lunch, or setting out at a party where you want something light alongside heavier dishes.

Ingredients (Makes 12–14 bites)

1 large cucumber
1 can tuna (140–170g), drained
2–3 tablespoons mayonnaise or Greek yogurt for a lighter option
1 teaspoon Dijon mustard (optional)
1 tablespoon finely chopped red onion or green onion
½ teaspoon lemon juice
Salt and black pepper to taste
2–3 radishes, thinly sliced
1 tablespoon chopped fresh dill or parsley
Optional: microgreens or extra dill for garnish

Directions

Slice the cucumber into thick rounds about ¾ inch thick. Use a small spoon or melon baller to scoop a shallow hollow in the center of each slice — this helps the filling sit neatly and not slide around. Don’t go all the way through.
Pat the cucumber rounds dry with a paper towel. This stops the filling from getting watery and keeps everything crisp.
Add the drained tuna, mayo or Greek yogurt, mustard, onion, herbs, lemon juice, salt, and pepper to a bowl. Mix until creamy and well combined but still a little chunky — you don’t want it completely smooth.
Taste the filling and adjust. A little more lemon if it needs brightness, a little more mayo if it’s too dry, more salt and pepper if it needs seasoning.
Spoon or pipe the tuna salad onto each cucumber round, pressing lightly so it holds its shape.
Top each bite with a thin radish slice and a small sprig of dill or a pinch of microgreens.
Arrange on a platter and serve cold right away, or cover and chill for 15–20 minutes before serving.

Recipe Notes

1- Greek yogurt instead of mayo makes these lighter and adds a little extra protein — the flavour is slightly tangier but works really well with tuna.

2- Always pat the cucumber slices dry before assembling. Cucumber releases moisture quickly and a damp surface makes the filling slide off.

3- Make the tuna filling up to 24 hours ahead and keep it covered in the fridge. Slice and assemble the cucumber rounds just before serving.

4- A piping bag or a zip-lock bag with the corner snipped off makes filling these much neater and faster if you are making a big batch.

5- Try adding diced avocado, chopped celery, capers, or a dash of hot sauce to the filling for extra flavour.

6- These are best eaten the same day. Cucumber continues releasing water as it sits so assembled bites should be served within a couple of hours.

7- For a prettier presentation, use a wavy crinkle cutter instead of a regular knife to slice the cucumber — it gives each bite a decorative edge that looks great on a platter.