Cucumber Tuna Rolls
Cool cucumber slices rolled around creamy tuna, avocado, and shredded carrot. A fresh, low-carb alternative to sushi that needs no cooking and looks beautiful on the plate.
Equipment
- 1 | Vegetable peeler or mandoline |
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Mixing spoon |
Ingredients
- 2 | large | cucumbers |
- 1 | can | tuna | drained
- 4 | oz | cream cheese | softened
- 1 | | avocado | sliced
- 1 | | carrot | shredded
- 1 | tbsp | mayonnaise | optional
- 1 | | salt and pepper | to taste
Instructions
- Peel cucumbers into long, thin wide slices.
- Overlap several slices on a board to form a rectangle.
- Spread softened cream cheese mixed with mayonnaise evenly over the cucumber.
- Add a line of drained flaked tuna near the bottom edge.
- Place shredded carrot and avocado slices next to the tuna.
- Roll the cucumber tightly around the filling.
- Slice the roll into even rounds with a sharp knife.
- Arrange on a plate and serve immediately.
- Tip: Wipe the knife between cuts for cleaner slices.
Notes
Best eaten the same day for maximum crispness.
Drain tuna thoroughly to avoid a watery filling.
Soften cream cheese for easier spreading.
English cucumbers produce the best long slices.
Drain tuna thoroughly to avoid a watery filling.
Soften cream cheese for easier spreading.
English cucumbers produce the best long slices.