Cucumber Tuna Rolls
These cucumber tuna rolls are a refreshing, flavorful twist on an old favorite. This dish is a light, flavorful snack or appetizer that combines the crunch of cucumber with creamy, seasoned tuna. With the perfect balance of savory, creamy, and spicy flavors, they make a delicious, low-carb alternative to traditional tuna salad. Easy to prepare and customizable with your preferred spice level, this recipe is sure to be a hit at your next gathering!
Recipe Steps
Those who know me well know that I have a motto, “If it comes out of the sea, it don’t go in me!” While I’ve tried a variety of seafood, the taste and texture just don’t sit well with me. However, canned tuna is a different story. It’s something I’ve enjoyed since childhood, as long as it’s mixed with a generous amount of mayonnaise and other tasty ingredients to enhance the flavor. This version of cucumber tuna rolls was originally made for a cooking show I filmed, and it’s one of my favorites. Feel free to adjust the amount of chili pepper to suit your taste—when I first made it, I added just 2 teaspoons, but my husband (who doesn’t like things too spicy) suggested it needed a little more kick!
This dish comes together quickly—just chop the celery and avocado, juice the lemon, and then combine everything in a bowl.
Once the cucumber is sliced, take 1 ½ tablespoons of the tuna mixture and place it on a cucumber slice. Roll the cucumber around the mixture and place the edge down on a plate to secure the roll.
This tuna salad recipe can also be served over a bed of lettuce or stuffed into a hollowed tomato for a light lunch. Below are examples of these variations that I made when I originally created this recipe for the cooking show.
Cucumber Tuna Rolls
Equipment
- 1 vegetable peeler
Ingredients
- 1 seedless cucumber
- 1 can of tuna in water drained
- 1 avocado divided
- ¼ C mayonnaise
- ¼ C celery diced
- 1 Tbsp. fresh lemon juice
- 3 tsp. ground chili powder
- salt & pepper to taste
- paprika for garnish
Instructions
- Open and drain the can of tuna, then transfer it to a medium-sized bowl.
- Dice the celery and juice half of the lemon, or until you have about 1 tablespoon of juice.
- Wash the cucumber thoroughly, then use a peeler to create thin slices of cucumber for rolling.
- Cut off the top one-fourth of the avocado and remove the pit from the larger portion. Set the smaller piece aside for garnishing, then dice the larger part of the avocado.
- Add the diced avocado, mayonnaise, lemon juice, celery, chili powder, salt, and pepper to the bowl with the tuna. Mix until everything is well combined.
- Take about 1 ½ tablespoons of the tuna mixture and place it on a slice of cucumber. Roll the cucumber slice around the mixture and place the roll on a plate, seam side down. Continue this process until all the cucumber rolls are plated.
- Slice the remaining portion of avocado into thin slices. Dice one or two slices and garnish the top of the cucumber rolls. Arrange the avocado slices on the plate.
- Finish with a sprinkle of paprika for color, and enjoy!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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