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High-Protein Tuna Cucumber Rolls

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.


 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

  1. Make Tuna Salad:
    In a bowl, mix tuna, mayo (or yogurt), mustard/lemon, onion, herbs, salt, and pepper until creamy.
  2. Prep Cucumber:
    Use a vegetable peeler or mandoline to slice cucumbers lengthwise into long, thin ribbons.
  3. Assemble Rolls:
    Place 1–2 tbsp tuna mixture at one end of a cucumber ribbon. Roll tightly. Secure with a toothpick if needed.
  4. 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.

Sara Mitchell

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