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.
Print
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.
Cucumber Bites with Tuna Salad and Radish
Course: Recipes12
servings10
minutes35
kcalIngredients
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
Directions
- Slice cucumber into ¾ inch thick rounds. Scoop a shallow hollow in the center of each slice with a small spoon.
- Pat cucumber rounds dry with a paper towel.
- Mix tuna, mayo or Greek yogurt, mustard, onion, herbs, lemon juice, salt, and pepper in a bowl until creamy but slightly chunky. Taste and adjust seasoning.
- Spoon or pipe tuna filling onto each cucumber round.
- Top with a radish slice and dill or microgreens.
- Serve cold immediately or chill 15–20 minutes before serving.
Notes
- Make the tuna filling up to 24 hours ahead. Assemble just before serving.
Pat cucumber dry to prevent soggy bites.
Use Greek yogurt instead of mayo for a lighter version.
Add diced avocado, capers, celery, or hot sauce to the filling for variety.
Best eaten the same day.
NUTRITION (per bite, estimated) Calories: 35–45 Protein: 4g Fat: 2g Carbohydrates: 1g Fiber: 0g Sodium: 80mg
