Get ready to fall in love with the fresh, vibrant flavors of the Cucumber Tuna Avocado Salad Rolls Recipe. This dish brings together perfectly seared tuna, creamy avocado, and crisp cucumber strips, all wrapped into bite-sized, colorful rolls. It’s a refreshing and healthy option that feels special yet comes together in just 15 minutes. Whether you’re craving something light for lunch or an impressive appetizer, these salad rolls deliver on flavor, texture, and visual appeal all at once.
Ingredients You’ll Need
These ingredients are straightforward but each one is crucial for building the delicious balance in the salad rolls. From the silky slices of ripe avocado to the tender, perfectly cooked tuna, every component adds a layer of taste and texture that makes this dish so satisfying.
- Tuna steaks (2, 6 to 7 ounces each): The star protein that’s tender and full of flavor when seared quickly.
- Olive oil (1 teaspoon): Adds just the right bit of fat to enhance the tuna’s natural richness.
- Salt (¼ teaspoon): Brings out the flavors of the tuna and veggies without overpowering them.
- Freshly ground black pepper (â…› teaspoon): Offers a mild spice and depth to the taste.
- Seedless English cucumbers (2): Peeled into thin strips, their crispness is perfect for wrapping the fillings.
- Ripe avocados (2): Provide creamy texture and subtle buttery flavor that complements the tuna beautifully.
- Microgreens: Add freshness and a hint of earthiness to every bite.
- Jalapeno (1, thinly sliced): Offers just a touch of heat and a bright contrast to the creaminess.
- Lime (1, halved): Brings a zesty brightness that lifts the entire dish.
How to Make Cucumber Tuna Avocado Salad Rolls Recipe
Step 1: Cook the Tuna
Start by drizzling half of the olive oil over the tuna steaks. Rub the oil evenly on one side, then sprinkle half of the salt and black pepper. Flip the steak and repeat the seasoning on the other side. Heat your skillet until it’s smoking hot, then sear the tuna steak on all sides for just 45 seconds to lock in the juices while keeping the center tender. Once cooked, transfer the steak onto a plate and let it cool completely before slicing it up.
Step 2: Prepare the Vegetables
While the tuna cools, grab a vegetable peeler or mandolin to slice the cucumbers lengthwise into wide, thin strips. Lay the strips on a paper towel and lightly sprinkle with salt — this will help draw out moisture and keep the rolls crisp. Next, slice the avocados into thin, elegant pieces ready for rolling.
Step 3: Assemble the Rolls
Cut the cooled tuna into bite-sized squares. Place a cucumber strip flat in front of you, then layer on a piece of tuna, a couple of avocado slices, some microgreens, and a few thin jalapeno slices for a little kick. Carefully roll it up starting from the tuna end, creating a neat bite-sized roll bursting with flavor. Repeat this process until you’ve used all your ingredients.
How to Serve Cucumber Tuna Avocado Salad Rolls Recipe
Garnishes
Sprinkle additional microgreens on top for a fresh, garden-like finish. A gentle squeeze of fresh lime juice right before serving adds brightness and wakes up all the layered flavors in the rolls.
Side Dishes
These salad rolls pair wonderfully with light, refreshing sides such as a crisp green salad, edamame beans, or a simple miso soup. They also make a beautiful appetizer alongside Asian-inspired dipping sauces like soy or ponzu.
Creative Ways to Present
Try placing the rolls on a long platter with lime wedges and jalapeno slices artistically scattered around. For a fun twist, serve them with small dipping bowls of wasabi mayo or a tangy ginger dressing to elevate each bite. The vibrant colors make them a feast for the eyes as well as the palate!
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container lined with a damp paper towel to keep the cucumber strips moist but crisp. Refrigerate and consume within a day for the best texture and flavor.
Freezing
Due to the fresh vegetables and delicate texture of the avocado and cucumber, freezing this dish is not recommended. It could cause sogginess and loss of flavor.
Reheating
Because this dish is meant to be fresh and cool, reheating is unnecessary and would detract from the intended textures. Enjoy it chilled or at room temperature for the best experience.
FAQs
Can I use canned tuna instead of fresh tuna steaks?
While canned tuna is a convenient option, it won’t provide the same texture or flavor as seared fresh tuna steaks. For the best experience with this recipe, I highly recommend using fresh tuna.
What if I don’t have English cucumbers?
English cucumbers are preferred because they have fewer seeds and a thinner skin, which makes rolling easier. However, you can substitute with regular cucumbers—just peel them thoroughly and remove seeds to avoid excess moisture.
How ripe should the avocados be?
You want your avocados to be perfectly ripe—soft enough to slice easily but firm enough to hold their shape when rolled. If they’re too mushy, the rolls might become messy.
Can I make these rolls vegan?
Absolutely! You can swap the tuna for marinated tofu strips or use seasoned chickpeas for a protein-packed vegan version that still tastes amazing wrapped inside the crunchy cucumber.
What’s the best way to slice the cucumbers thinly?
A vegetable peeler or a mandolin slicer works wonders for cutting long, even, and thin strips of cucumber, which are crucial for rolling the salad without breaking.
Final Thoughts
Once you try this Cucumber Tuna Avocado Salad Rolls Recipe, it might just become your go-to fresh and healthy dish to impress guests or treat yourself. Quick to prepare, nourishing, and visually stunning, these rolls bring a delicious harmony of flavors and textures that make eating light an absolute joy. So grab your ingredients and dig in—you’re going to love every bite!
Print
Cucumber Tuna Avocado Salad Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A light and refreshing Cucumber Tuna Avocado Salad Rolls recipe that combines seared tuna, creamy avocado, crisp cucumber, and a touch of jalapeño heat. These no-carb, bite-sized rolls are perfect for a healthy appetizer or a quick, nutritious meal.
Ingredients
Tuna
- 2 tuna steaks (6 to 7 ounces/180-200g each), boneless, skinless
- 1 teaspoon olive oil
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper
Vegetables & Garnish
- 2 seedless English cucumbers, outer peel removed and thinly peeled lengthwise into wide strips
- 2 ripe avocados, cut in half, seed and skins removed
- Microgreens, as needed for garnish
- 1 jalapeño, sliced very thinly
- 1 lime, cut in half for serving
Instructions
- Cook tuna: Drizzle half the olive oil over the tuna steaks, spreading it evenly on one side. Sprinkle with half the salt and black pepper. Flip and repeat on the other side. Heat a skillet over high heat until it’s smoking hot. Quickly sear the tuna steaks on all sides for about 45 seconds total, making sure to keep the center rare. Remove from the skillet and set aside on a plate to cool completely.
- Prepare the vegetables: Use a vegetable peeler or mandolin to slice the cucumbers lengthwise into thin, wide strips. Lay them out on a paper towel and lightly sprinkle with salt to draw out excess moisture. Next, thinly slice the avocados and keep them ready for assembling.
- Assemble the rolls: Once the tuna has cooled, cut it into small squares. Place a cucumber strip flat in front of you, then layer a piece of tuna, avocado slices, a few microgreens, and some thin jalapeño slices on top. Carefully roll the cucumber strip from the tuna end to form a compact roll. Repeat this process with the remaining ingredients for all servings.
- Serve: Arrange the rolls on a platter and serve immediately with fresh lime wedges to squeeze over for extra brightness and flavor.
Notes
- For best results, use sashimi-grade tuna if available.
- You can substitute jalapeño with a milder pepper if you prefer less heat.
- Serve immediately to prevent the cucumber strips and avocado from becoming soggy or brown.
- This recipe is perfect as a light appetizer, low-carb snack, or part of a seafood platter.
