Fresh, light, and low-carb—these tuna cucumber rolls are made with creamy tuna salad wrapped in crisp cucumber ribbons. Perfect for lunch, meal prep, or a protein-packed snack.
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Time & Yield
- Prep: 15 minutes
- Cook: None
- Serves: 2–3
Ingredients
Tuna Filling
- 2 cans (5 oz / 140 g each) tuna, drained well
- 3 tbsp mayonnaise (or Greek yogurt for lighter option)
- 1 tbsp Dijon mustard or lemon juice
- 1 tbsp finely chopped red onion or green onion
- 1 tbsp chopped dill or parsley
- Salt & black pepper, to taste
Cucumber Wrap
- 2 large English cucumbers
- Toothpicks (optional)
Instructions
- Make Tuna Salad:
In a bowl, mix tuna, mayo (or yogurt), mustard/lemon, onion, herbs, salt, and pepper until creamy. - Prep Cucumber:
Use a vegetable peeler or mandoline to slice cucumbers lengthwise into long, thin ribbons. - Assemble Rolls:
Place 1–2 tbsp tuna mixture at one end of a cucumber ribbon. Roll tightly. Secure with a toothpick if needed. - Serve:
Chill 5–10 minutes for best texture. Serve immediately.
Variations
- Extra Protein: Add chopped boiled egg or cottage cheese to tuna.
- Spicy: Mix in sriracha or chili flakes.
- Dairy-Free: Use avocado instead of mayo.
- Mediterranean: Add olives and a splash of lemon.
Storage
- Best eaten fresh.
- Store assembled rolls up to 24 hours refrigerated (wrap tightly).
- Keep tuna filling separate for meal prep (up to 3 days).
Nutrition (Approx. per serving)
- Calories: 220–260
- Protein: 28–32 g
- Fat: 10–14 g
- Net Carbs: 3–5 g
Q & A
Q: Can I use canned salmon instead of tuna?
Yes—swap 1:1.
Q: Why are my rolls watery?
Pat cucumbers dry and drain tuna very well.
Q: Are these keto-friendly?
Yes—use full-fat mayo and avoid sweet add-ins.
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