Fresh, vibrant, and downright irresistible—these CUCUMBER TUNA AVOCADO SALAD ROLLS are the answer whenever you want something light yet satisfying. With just a handful of wholesome ingredients, every bite combines creamy avocado, silky tuna, and crisp cucumber in the most delicious way. It’s one of my favorite feel-good recipes that makes healthy eating a total joy!
Why You’ll Love This Recipe
- Ultimate Freshness: Each roll bursts with the cool crunch of cucumber and the zesty brightness of lime—perfect for a hot afternoon or a lunch you’ll actually look forward to.
- Naturally Gluten-Free & Low-Carb: Skip the tortillas and rice for a light, nutritious option that will please just about everyone (including those watching their carbs!)
- Quick, No-Fuss Prep: These salad rolls come together in 15 minutes flat, with no tricky rolling skills or fancy equipment involved.
- Customizable Every Time: You can mix and match fillings, add a spicy twist, or keep them classic—these rolls are as flexible as you are creative.
Ingredients You’ll Need
Let’s talk simple! Each ingredient in these CUCUMBER TUNA AVOCADO SALAD ROLLS plays a starring role, delivering the bright flavors and luscious textures you’re about to fall in love with. They’re so easy to find, but together, they create magic.
- Tuna Steaks (boneless, skinless): The rich, meaty centerpiece—go for the freshest, high-quality tuna you can find for the best flavor and texture.
- Olive Oil: Adds depth and ensures a perfectly golden sear on the tuna steaks.
- Salt & Freshly Ground Black Pepper: Seasoning both sides of the tuna deeply brings out the natural flavors.
- English Cucumbers: Their seedless, crisp nature makes them ideal for peeling into wide, flexible ribbons to wrap your fillings.
- Ripe Avocados: Creamy, buttery, and rich—slice thin for the ultimate melt-in-your-mouth layer.
- Microgreens: Peppery, vibrant, and packed with nutrients, these give a pop of color and a delightful finish.
- Jalapeño: Sliced super thin for just a hint of subtle heat—skip or add extra to suit your spice level.
- Lime: Bright and zesty—squeeze fresh over the rolls for an instant flavor upgrade!
Variations
The beauty of these CUCUMBER TUNA AVOCADO SALAD ROLLS is how easily they adapt—think of these as a blank canvas for your personal cravings! Whether you want to dial up the spice, add more crunch, or swap out proteins, there’s a version here for everyone.
- Salmon Swap: Substitute fresh salmon for tuna for a subtly different flavor, but equally pleasing result.
- Vegan-Style: Skip the tuna and use marinated tofu or chickpea mash for a plant-based alternative.
- Tropical Twist: Add thin slices of mango or pineapple for juicy sweetness alongside the creamy avocado.
- Spicy Kick: Drizzle a little sriracha mayo or sprinkle extra jalapeño inside each roll for those who like heat.
- Crunch Factor: Toss in matchstick carrots, thin bell pepper, or even a sprinkle of toasted sesame seeds for textural fun.
How to Make CUCUMBER TUNA AVOCADO SALAD ROLLS
Step 1: Sear and Cool the Tuna
First things first—get your skillet nice and hot (you’ll want it practically smoking!). Rub the tuna steaks with olive oil, salt, and pepper on both sides, then sear them for just 45 seconds per side. The goal is a golden, flavorful crust on the outside and a rare, silky center. Transfer the tuna to a plate and let it cool completely before you slice—this keeps it super tender and easy to handle.
Step 2: Prep the Cucumber and Avocado
Now, grab a mandoline or vegetable peeler and slice your English cucumbers into long, wide ribbons. Place them on a paper towel and sprinkle lightly with salt—this draws out excess moisture so your rolls hold together. Meanwhile, slice your avocados lengthwise into thin pieces; aim for pretty, even slices that will layer like green petals.
Step 3: Slice the Tuna
Once your tuna steaks are cool, slice them into square pieces about 1-inch by 1-inch and ¼-inch thick. These bite-sized cuts are easier to tuck into each roll and look gorgeous inside the cucumber!
Step 4: Roll It Up!
To assemble your CUCUMBER TUNA AVOCADO SALAD ROLLS, place a cucumber strip on your work surface (stack two if you want extra support). Layer with a single row of tuna at one end, then spread thin avocado slices, a pinch of microgreens, and a slice of jalapeño. Roll from the filling end, keeping things gently snug but not too tight so nothing squishes out. Repeat with the remaining ingredients, and finish with a squeeze of fresh lime juice as you serve. Gorgeous!
Pro Tips for Making CUCUMBER TUNA AVOCADO SALAD ROLLS
- Searing Success: Always let your skillet get truly hot before adding the tuna—this ensures you get that ultra-savory crust without overcooking the inside.
- Crisp Cucumber, No Wateriness: After slicing, let your cucumber ribbons rest briefly on salted paper towels—this step stops your rolls from getting soggy later.
- Avocado Slicing Hack: A slightly underripe avocado will slice more cleanly and hold its shape better inside each roll, so pick ones with just a gentle give.
- Assembly Order Matters: Start with the tuna and place heavier ingredients first so your rolls stay tightly wrapped when rolling—no falling apart on the plate!
How to Serve CUCUMBER TUNA AVOCADO SALAD ROLLS
Garnishes
For a beautiful finishing touch, shower the rolls with fresh microgreens, extra lime wedges, or a quick sprinkle of toasted sesame seeds. A dash of flaky sea salt or thinly sliced scallions adds even more crunch and color, making these rolls gorgeous enough for a party platter or a sunny lunch.
Side Dishes
Pair your CUCUMBER TUNA AVOCADO SALAD ROLLS with a zippy edamame salad, a simple miso soup, or a crunchy Asian slaw. If you’re making a fuller meal, a small bowl of chilled soba noodles or a tangy pickled vegetable plate are perfect complements.
Creative Ways to Present
Arrange rolls upright on a platter for sushi-style fun, stack them in rainbow rows for vivid color, or skewer rolled slices with toothpicks for a playful appetizer. For extra wow factor, serve with individual dipping ramekins of soy sauce, wasabi aioli, or creamy sriracha for guests to splash and swirl.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your CUCUMBER TUNA AVOCADO SALAD ROLLS in a single layer in an airtight container, separating layers with parchment to prevent sticking. It’s best to enjoy them within a day for peak freshness, as the cucumber and avocado can soften over time.
Freezing
Freezing isn’t recommended for these salad rolls—the cucumber will lose its signature crunch and avocado turns watery once thawed. For best results, keep things fresh and crisp by making only what you’ll enjoy right away.
Reheating
No reheating needed—these rolls are meant to be enjoyed cold or at room temperature. If they’ve been in the fridge, let them sit out for a few minutes before serving to take the chill off and revive full flavor.
FAQs
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Can I use canned tuna instead of fresh for these rolls?
Fresh tuna gives the best texture and flavor, but if you’re short on time or ingredients, high-quality canned tuna packed in olive oil can be used. Just flake it and layer gently—avoid overfilling to keep the rolls tidy.
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How do I keep avocado from browning in these CUCUMBER TUNA AVOCADO SALAD ROLLS?
Give the sliced avocado a quick brush or spritz with lime juice before adding it to your rolls. The acid helps preserve that beautiful green color and complements the flavors perfectly.
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Can I prepare the ingredients in advance?
Absolutely! You can sear and chill the tuna, prep your vegetables, and store everything separately in airtight containers. Simply assemble the salad rolls just before serving for maximum crispness.
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What dipping sauces pair well with these salad rolls?
A tangy ponzu, classic soy, or creamy wasabi-lime dip are all wonderful choices. If you love spice, try a drizzle of sriracha mayo for an extra flavor kick!
Final Thoughts
If you’re craving something healthy, gorgeous, and seriously snackable, you have to give these CUCUMBER TUNA AVOCADO SALAD ROLLS a try. They’re a favorite for good reason, and I can’t wait for you to roll up a batch and take that first fresh, zesty bite—enjoy every delicious moment!
Print
Cucumber Tuna Avocado Salad Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 rolls 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
These refreshing and healthy Cucumber Tuna Avocado Salad Rolls are a delightful twist on traditional sushi rolls, featuring seared tuna, creamy avocado, crisp cucumber, and spicy jalapeno, all rolled up for a perfect bite. They are light, flavorful, and easy to assemble, making them ideal for a quick lunch or a light dinner option.
Ingredients
Tuna:
- 2 tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless)
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Additional Ingredients:
- 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
- 1 jalapeno, sliced very thinly
- 1 lime, cut in half
Instructions
- Cook tuna: Drizzle half the oil over the tuna. Smear over one side then sprinkle with half the salt and pepper, flip and repeat. Heat skillet over high heat until smoking hot. Place tuna steak in the skillet and cook on all sides for 45 seconds. You just want to sear the outside but keep the center rare (118F in the middle). Move to a plate and allow to cool completely before slicing.
- Prepare the vegetables: Use either a vegetable peeler or mandolin to slice the cucumber lengthwise into long thin strips. Set on a paper towel and sprinkle lightly with salt to remove excess water. With the avocado (rounded side face-up) cut into very thin ¼-inch thick slices lengthwise.
- Assemble the tuna salad rolls, slice, and serve: Once the tune is completely cool, cut it into thin ¼-inch thick squares (about 1-inch x 1-inch). To assemble: Place the cucumber strip in front of you (note: you may need to stack 2 pieces of cucumber on top of each other). Add a single layer of tuna starting from one end and leaving at least half the length bare (over-stuffed cucumber will be difficult to roll). Repeat with the avocado slices, a thin layer of microgreens, adding a single slice of jalapeno per roll. Starting at the end with the tuna, begin to roll to form a single bite-sized roll. Repeat with the remaining ingredients. Serve with lime juice.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 25mg
