Crisp cucumber and spicy Sriracha all rolled up with tuna and tons of flavor—this isn’t your average tuna sandwich. Filling, fun to eat, and really beautiful—I make these spicy tuna salad roll ups for lunch… a lot.
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From Pantry to Fancy
This is absolutely my favorite way to eat canned tuna. Did I mention this is a no cook situation? So. Easy. When I’m craving sushi, this really hits the spot. I love this in the summer, but since I almost always have a can of tuna, I love it equally on days when I’m craving warmer weather.
I’ve got a few tips on slicing and swapping ingredients so you can roll up your perfect bite in no time. 🐟🥢 – Linds x
What You’ll Need:
- Cucumber – this adds the crunchy texture that veggies like celery or red onion do in tuna salad. Depending on the number of seeds your cucumber has, you may need to discard the center slices.
- Mayonnaise – I prefer Primal Kitchen’s avocado-based mayo. If you want to make spicy tuna salad no mayo, swap for Greek yogurt (to keep the spicy tuna salad calories low), or cream cheese.
- Sriracha is my preferred hot sauce here, but any brand will do.
- Albacore tuna – Drain and flake the tuna using a fork before adding it to the salad.
- Green onions – White and pale greens only. Save the dark greens as a topping.
- Avocado – Opt for Haas avocados, they’re higher in flavor.
How to Make Spicy Tuna Salad:
Slice the cucumber in half and remove the ends. Use a y-shaped peeler to form long, thin strips.
- Combine salad ingredients in a bowl.
- Spread tuna salad over each cucumber slice.
- Place an avocado slice on one end.
- Roll tuna salad over avocado slices.
- Sprinkle with sesame seeds and enjoy!
Storing + Make Ahead
These spicy tuna salad roll ups are best served immediately, as the cucumber will release liquid, and the avocado will brown. If you do have leftovers, consider squirting lime juice over the top of the avocado and storing them in an airtight container.
- Add more spice, by increasing the sriracha, using a hotter hot sauce, or even adding diced jalapeno.
- Or a little sweet! For a sweet and spicy tuna salad recipe, add 1/2 – 1 tablespoon of honey into the mix.
- Use a different protein, turn this into a canned salmon salad, or use chicken. You can also add an egg for spicy tuna salad with egg.
- Skip the “rolling” and make cucumber subs with a hollowed-out cucumber, or stuffed bell peppers. OR, make a tuna salad sandwich instead with your favorite bread, or one of my keto bread recipes.
- Or roll with a different veggie, such as lettuce, cabbage wraps, or even sheets of nori.
More Lunch Ideas
- Thai Chicken Salad
- Buffalo Chicken Salad
- Rotisserie Chicken Salad
- Mexican Chicken Salad
- Avocado Chicken Salad
- Ahi Tuna Salad
Spicy Tuna Salad Roll UpsPrint Recipe Pin Recipe
- 1 Cucumber
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Sriracha
- 1 5 Ounce Can of Tuna drained and flaked (note 1)
- 1/4 Cup Green Onions white + pale greens chopped
- 1/2 Avocado sliced
- sesame seeds
- Cucumber. Cut the ends off the cucumber (1) and slice in half lengthwise. Use a y-shaped veggie peeler (note 1) to slice the cucumber into long thin strips. If your cucumber has a lot of seeds, you may want to discard the first few slices. Stop once the cucumber gets too thin to slice.
- Salad. In a medium bowl, combine mayonnaise (3 tablespoons) and sriracha (1 tablespoon). Stir in a can of tuna and sliced green onions (1/4 cup). Taste, and adjust heat/salt to your liking.
- Assemble. Lay each slice of cucumber down on a flat surface. Spread tuna salad over the top of each slice, leaving 1" of cucumber at the end without salad. Place a slice of avocado (1/2) at the end of the cucumber, and roll the cucumber tightly over the avocado. Repeat until you've used up all the cucumber slices, tuna salad, and avocado.
- Serve with additional hot sauce, green onions, and sesame seeds. Enjoy!
Fans Also Made These Low Carb Recipes:
- Tuna. The easiest way to flake the tuna is with a fork in a shallow bowl. I prefer smaller pieces here.
- A y shaped veggie peeler will give you thicker slices than a traditional veggie peeler. If you don't have one, you can use a knife to carefully cut thin slices or a mandolin.
- Nutritional information is based on 1 roll if you make 12 rolls using this recipe: