Cucumber Tuna Avocado Roll-Ups

Cucumber Tuna Avocado Roll-Ups

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 3–4

Ingredients

• 1 large English cucumber
• 1 can (5 oz) tuna, drained
• 1 ripe avocado
• 2 tablespoons mayonnaise or plain Greek yogurt
• 1 teaspoon lemon juice
• ¼ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon finely chopped green onion or parsley, optional

Dipping Sauce

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon honey, optional
• 1 teaspoon sesame seeds

Instructions

1. Wash the cucumber and trim off both ends. Using a vegetable peeler or mandoline, slice it lengthwise into long, thin strips.
2. Lay the cucumber strips on paper towels and gently pat them dry. This helps prevent the roll-ups from becoming watery.
3. In a bowl, add the drained tuna, avocado, mayonnaise or Greek yogurt, lemon juice, garlic powder, salt, and black pepper.
4. Mash and mix until creamy but still slightly chunky. Stir in green onion or parsley if using.
5. Lay 2 cucumber strips slightly overlapping on a clean surface to create a wider strip.
6. Spoon a small amount of the tuna-avocado mixture along one end.
7. Roll the cucumber tightly around the filling. Repeat with the remaining cucumber and tuna mixture.
8. Cut larger rolls into bite-size pieces if desired and arrange them on a serving plate.
9. For the dipping sauce, mix soy sauce, sesame oil, rice vinegar, and honey in a small bowl. Sprinkle sesame seeds on top.
10. Serve the cucumber tuna avocado roll-ups immediately with the dipping sauce.

Tips

Use an English cucumber because it has fewer seeds and is easier to roll. Don’t overfill the cucumber strips or the filling may squeeze out. For a little heat, add a small amount of sriracha or red pepper flakes to the tuna mixture.

Storage

Store the roll-ups in an airtight container in the refrigerator for up to 1 day. They are best eaten fresh because cucumber releases water over time.