Cucumber-Avocado Tuna Hand Rolls with Sriracha-Ginger Fayo
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 8
- 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
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.