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Spicy Tuna Salad Roll Ups

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12 Rolls
Calories 36kcal

Ingredients

Tuna Salad:

  • 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

To Serve:

  • sesame seeds

Instructions

  • 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!

Notes

  1. Tuna. The easiest way to flake the tuna is with a fork in a shallow bowl. I prefer smaller pieces here.
  2. 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.
  3. Nutritional information is based on 1 roll if you make 12 rolls using this recipe:

Nutrition

Calories: 36kcal | Total Carbohydrates: 2g | Protein: 3g | Fat: 2g | Sodium: 105mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com