Cucumber Tuna Rolls
These refreshing cucumber rolls topped with a spicy tuna salad makes an easy lunch or appetizer.
Servings: 8 rolls
Equipment
- small flower cookie cutter
- mandolin
Ingredients
- 200 grams tuna drained
- 4 tablespoons mayonnaise heaped
- 1/2 small red onion finely chopped
- sea salt to taste
- black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon tabasco
- 1 cucumber
- 1 snack cucumber
- 2 tablespoons cream cheese garlic
- basil leaves fresh
Instructions
- Mix the drained tuna, red onion, and mayo.
- Add sea salt, black pepper, and a squeeze of lemon to taste.
- Cut the cucumber thinly using your mandolin. You'll need about 8-10 strips.
- Dry the slices off on both sides with a paper towel.
- Place the cucumber slices next to each other, overlapping slightly.
- Top with cream cheese 4/5th of the way.
- Place the tuna mixture on top of the cream cheese, leaving space above and below so as not to overstuff.
- Sprinkle the Tabasco and lemon juice over the tuna mixture.
- Roll the cucumber tuna strips up tightly into plastic wrap.
- Place the roll in the freezer for 15-20 minutes.
- Remove from the freezer and slice into similar-sized pieces with a sharp knife.
- Use the flower cookie cutter to shape the flowers out of the snack cucumber.
- Top the rolls with the flowers and a basil leaf (sriracha mayo would be delish, too).
- Serve right away.
Video
Nutrition
Calories: 91kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 155mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg