These Spicy Tuna Cucumber Rolls are your new go-to for a light, refreshing, and flavour-packed bite. Not only are they quick and easy to make, they’re also naturally low in carbs and high in protein, making them the perfect better-for-you snack or light lunch. Creamy tuna spiked with Coconut Sriracha, silky avocado, and the crunch of fresh cucumber bring all the sushi vibes… without the rice or rolling mat. Ideal for meal prep, lunchboxes or party platters!
3 x 95g cans tuna in springwater, drained
2 tbsp Japanese mayonnaise
2 tbsp Marion’s Kitchen Coconut Sriracha , plus extra to serve
1 tsp soy sauce
½ tsp rice vinegar
½ tsp sesame oil
1 large cucumber, peeled into long thin strips
1 small carrot, julienned (optional)
1 spring onion, finely sliced (optional)
1 avocado, thinly sliced
Toasted sesame seeds, for garnish
- In a bowl , mix together the tuna, Japanese mayonnaise, Coconut Sriracha, soy sauce, rice vinegar and sesame oil until well combined.
- Lay a piece of parchment paper or paper towel on your work surface. Arrange the cucumber strips in slightly overlapping layers to form a rectangular sheet (about 20cm x 15cm). Pat dry with paper towel to remove any excess moisture.
- Place the tuna mixture along the bottom third of the cucumber sheet. Layer on the avocado slices and, if using, carrot and spring onion. Sprinkle over some sesame seeds.
- Roll tightly from the bottom, using the paper to guide you, until you have a neat log. Slice carefully with a sharp knife.
- Serve immediately with a drizzle of extra Coconut Sriracha, if you like.
