Prep Time: 25 min.
Cucumber tuna rolls feature thinly sliced cucumbers stuffed with a rich, tangy tuna salad-inspired mixture. Flavored with lemon juice, Tabasco, and basil, it’s a creamy, crispy meal full of bright, savory tastes and comes together in minutes.
These cucumber tuna rolls are always a good option, whether I’m cooking for myself or serving a crowd. A fun take on pinwheels (like my ham and cheese pinwheels), they use cucumber strips instead of tortillas for a lightened-up option.
I enjoy these tuna roll-ups as a simple snack, lunch, or dinner. However, they also make for an elegant appetizer or side dish arranged on top of a simple green salad. And on sushi night, these cucumber sushi rolls will fit right in!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Tuna - I use canned tuna packed in olive oil or water. Just make sure to drain it well.
• Produce - Use a whole cucumber for the base of the rolls. Then, include diced red onion in the tuna mixture for a sharp taste and extra crunch.
• Lemon Juice - This adds a nice brightness that balances some of the richness of the cream cheese. Freshly squeezed is best, but bottled lemon juice will also work.
• Tabasco Sauce - Use more or less depending on your spice preferences. Or, swap it out for any hot sauce you have on hand or Sriracha instead.
• Cream Cheese - Plain cream cheese tastes great, but I prefer to use herbed cream cheese for an even bolder flavor.
• Basil - Used as a garnish, this adds bright, slightly sweet notes.
How to Make Cucumber Tuna Rolls
1. Mix the drained tuna, red onion, and mayo in a medium bowl.
2. Add lemon juice, sea salt, and black pepper to taste.
3. Slice the cucumber into thin strips with a mandolin. I create about eight to ten strips!
4. Pat the cucumber strips dry with a clean paper towel. Then, arrange the slices next to each other, letting them overlap slightly.
5. Spread the cream cheese mixture on top. Leave a little space at the end. Then, spread the tuna mixture over the cream cheese. I recommend pressing it down gently to ensure it sticks. Sprinkle the Tabasco sauce and lemon juice over the tuna mixture.
6. Roll the cucumber slices onto themselves, creating a tight wrap.
7. Freeze for about 15-20 minutes, allowing the roll to set. This makes them easier to cut.
8. Slice the cucumber roll into bite-sized pieces, like a sushi roll. Then, use a flower cookie cutter to create fun cucumber shapes.
9. Top each cucumber flower with a basil leaf. Add a dash of Sriracha mayo if you want even more spice, and enjoy!
FAQs
Can I make cucumber tuna rolls ahead of time?
These rolls are best served right away, but you can store them in the refrigerator in an airtight container till the next day. Just keep in mind that they tend to become soggier the longer they sit.
What else can I add to cucumber tuna rolls?
Try adding to or swapping the tuna with canned salmon, crab, or shredded chicken. Or, add extra veggies like thinly sliced carrots or bell peppers.
More Ways to Use Tuna
Ingredients
- 200 grams tuna (drained)
- 4 heaped tablespoons mayonnaise
- half a small red onion (finely chopped)
- sea salt
- black pepper
- squeeze of lemon
- 1 tablespoon tabasco
- 1 cucumber
- 1 snack cucumber
- 2 tablespoons garlic cream cheese
- small flower cookie cutter
- fresh basil leaves
- mandolin
Instructions
Makes 8.
1. Mix the drained tuna, red onion, and mayo.
2. Add sea salt, black pepper, and a squeeze of lemon to taste.
3. Cut the cucumber thinly using your mandolin. You'll need about 8-10 strips.
4. Dry the slices off on both sides with a paper towel.
5. Place the cucumber slices next to each other, overlapping slightly.
6. Top with cream cheese 4/5th of the way.
7. Place the tuna mixture on top of the cream cheese, leaving space above and below so as not to overstuff.
8. Sprinkle the Tabasco and lemon juice over the tuna mixture.
9. Roll the cucumber tuna strips up tightly into plastic wrap.
10. Place the roll in the freezer for 15-20 minutes.
11. Remove from the freezer and slice into similar-sized pieces with a sharp knife.
12. Use the flower cookie cutter to shape the flowers out of the snack cucumber.
13. Top the rolls with the flowers and a basil leaf (sriracha mayo would be delish, too).
14. Serve right away.
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