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
Scale
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.
