Cucumber Tuna Roll
Fresh and light cucumber tuna rolls made with thin cucumber slices wrapped around a creamy lemon dill tuna filling. A crisp, protein packed appetizer or low carb lunch option.
Ingredients
Scale
- 2 large cucumbers, thinly sliced lengthwise
- 2 cans tuna, about 5 ounces each, drained
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped
Instructions
- Drain the canned tuna thoroughly and place it in a mixing bowl.
- Add mayonnaise, fresh lemon juice, salt, black pepper, and chopped dill to the tuna.
- Mix gently until well combined and creamy.
- Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into thin strips.
- Lay the cucumber strips on paper towels and pat dry to remove excess moisture.
- Spoon a small line of tuna mixture along one end of each cucumber strip.
- Carefully roll each strip tightly around the filling.
- Slice into bite sized pieces if desired and arrange on a serving plate.
- Serve immediately or chill briefly before serving.
Notes
- Chill the tuna mixture before assembling for easier rolling.
- Do not overfill the cucumber strips to prevent splitting.
- For a lighter option, substitute mayonnaise with Greek yogurt.
Find it online: https://tastyze.com/cucumber-tuna-roll/