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Cucumber-Avocado Tuna Hand Rolls with Sriracha-Ginger Fayo

Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 1 medium seedless English cucumber Blade C, noodles trimmed
  • 6 oz can solid albacore tuna in water drained
  • 4 nori sheets halved
  • 1 cup alfafa sprouts
  • 1 avocado peeled, pitted, and sliced thinly
  • For the sriracha-ginger fayo:
  • 1/3 cup nonfat plain greek yogurt
  • 1 teaspoon sriracha
  • 3/4 teaspoon crushed and then minced ginger
  • 1 teaspoon honey

Instructions

  • Pat dry the cucumbers thoroughly. Set aside.
  • Whisk together the ingredients for the sriracha-ginger fayo. Place in a medium mixing bowl and add in the tuna. Toss together until combined.
  • Lay out a nori sheet. On the far left side of the nori sheet, add a scoopful of the tuna mixture and then top with cucumber noodles, sprouts and then avocado. Roll the nori like a burrito. Continue until all nori sheets are used up. If you have extra ingredients, use as a garnish.