If ever there was a snack that’s as tasty as it is striking, it has to be these Cucumber Tuna Avocado Rolls. A fresh, crunchy burst of flavor in every bite, they combine perfectly-seared tuna, creamy avocado, peppery microgreens, and just a touch of heat, all wrapped in delicate cucumber ribbons. They are as fun to make as they are to eat—and always the first thing to disappear from the table!
Why You’ll Love This Recipe
- Fresh Flavors Galore: Every bite balances cool cucumber, buttery avocado, seared tuna, and a zesty kick of lime.
- Eye-Catching & Fun: These rolls look like restaurant-worthy sushi, but you can make them in minutes, no rolling mat required.
- Light & Healthy: Low in carbs yet packed with protein, healthy fats, and vibrant vegetables—satisfy your cravings without weighing you down.
- Perfect for Parties: Cucumber Tuna Avocado Rolls are the ultimate crowd-pleaser: gluten-free, dairy-free, and customizable for everyone’s tastes!
Ingredients You’ll Need
The beauty of Cucumber Tuna Avocado Rolls is in their simplicity—each ingredient shines and plays a crucial role in both taste and texture. Let’s take a closer look at what goes into making this fresh, colorful dish at home.
- Tuna Steaks: Sushi-grade and boneless, these are quickly seared for a melt-in-your-mouth texture and clean flavor.
- Olive Oil: Just a touch for giving your tuna that perfect golden sear and richness.
- Salt & Freshly Ground Black Pepper: A simple seasoning to enhance and balance all the fresh flavors.
- English Cucumbers: Their long, slender shape and mild flavor make them easy to slice and perfect for rolling.
- Ripe Avocados: Creamy and mild, avocado brings a luscious texture and healthy fats that pair perfectly with tuna.
- Microgreens: For crunch, color, and just a hint of peppery bite that livens up each roll.
- Jalapeno: Thinly sliced, this adds optional heat and an exciting pop of flavor.
- Lime: A fresh squeeze at the end ties everything together with a citrusy burst!
Variations
One of the most delightful things about Cucumber Tuna Avocado Rolls is just how easy they are to customize. Whether you’re adapting to what’s in the fridge, catering to special diets, or simply craving new flavors, there’s plenty of room to play.
- Swap the Tuna: Use thin slices of smoked salmon or cooked shrimp for a fabulous pescatarian twist.
- Vegetarian Option: Ditch the tuna and double up on avocado with crunchy carrots, or add strips of marinated tofu for plant-based protein.
- Superfood Boost: Sprinkle in black sesame seeds or chopped fresh herbs (like cilantro or chives) for extra flavor and color.
- Spicy Mayo Drizzle: For some creamy heat, whisk together mayo and sriracha and lightly drizzle across the finished rolls.
How to Make Cucumber Tuna Avocado Rolls
Step 1: Sear and Cool the Tuna
Let’s start with the tuna: Drizzle it with olive oil on both sides and sprinkle generously with salt and pepper. Heat a skillet until it’s almost smoking—this ensures an amazing golden crust. Place the tuna steaks in the pan and sear for just 45 seconds on each side. You’re looking for a beautiful seared edge and a rare, gently warm center (about 118°F). Set aside to cool completely; this step ensures perfect slicing later and keeps the rolls sturdy.
Step 2: Prep the Vegetables
While the tuna cools, turn your attention to those stunning cucumber “wrappers.” Peel the cucumbers and use either a mandoline or a vegetable peeler to slice them lengthwise into long, mega-thin ribbons. Lay the ribbons on a paper towel and lightly salt them—this draws out excess moisture and helps the cucumber hold its shape. Next, slice the avocado (rounded side up is easiest) into ¼-inch thick strips.
Step 3: Slice the Tuna
Once the tuna is fully cooled, slice it into approximately ¼-inch thick, 1-inch square pieces. The thickness here is key: just enough for substance, but still easy to roll up without splitting the cucumber. Thin, even slices make assembly a breeze and create such a gorgeous cross-section in each bite.
Step 4: Assemble & Roll
To build each roll, place a cucumber strip in front of you (if it’s extra thin, stack two for extra strength). Layer on the sliced tuna nearest one end, leaving about half the cucumber free to wrap. Arrange avocado slices alongside, then scatter a small tuft of microgreens and add a super-thin jalapeno slice. Starting at the filled end, gently but firmly roll the cucumber up around the filling to make a neat spiral. Repeat with all your ingredients—so satisfying!
Step 5: Serve with Lime & Enjoy
As soon as your cucumber rolls are ready, arrange them on a platter and finish with a fresh squeeze of lime juice. Enjoy immediately for peak freshness and a bright, zesty flavor that ties everything together perfectly!
Pro Tips for Making Cucumber Tuna Avocado Rolls
- Choose Sushi-Grade Tuna: Since the tuna stays rare, opt for high-quality, sushi-grade steaks for unbeatable flavor and food safety.
- Master the Cucumber Ribbons: Use a sharp mandoline for super-thin, even cucumber strips—this helps your rolls stay snug and prevents breakage.
- Cool Tuna Completely: Be patient! Slicing warm tuna leads to ragged edges; cooling it completely gives you those clean, gorgeous cuts.
- Don’t Overfill: Less is more—a modest layer of fillings keeps the rolls tight and tidy, and makes them easy for guests to pick up and devour.
How to Serve Cucumber Tuna Avocado Rolls
Garnishes
For the prettiest platter, finish your Cucumber Tuna Avocado Rolls with extra microgreens, a light sprinkle of flaky sea salt, or even a splash of toasted sesame seeds for added crunch. If you want an extra zing, dot a smidge of wasabi or a thin ribbon of spicy mayo on top—totally irresistible!
Side Dishes
Pair these rolls with a crisp Asian slaw, steamed edamame, or a cooling miso soup. They play wonderfully with a simple seaweed salad or even lightly marinated pickled ginger to keep the flavors bright and refreshing throughout your meal.
Creative Ways to Present
Line up the rolls on a rustic wooden board, alternate directions for a beautiful spiral effect, or serve upright in mini shot glasses for cocktail parties. For special occasions, drizzle a vibrant sauce in a zigzag pattern underneath the rolls for a restaurant-worthy look!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), keep your Cucumber Tuna Avocado Rolls fresh by storing them in a single layer, covered tightly with plastic wrap or a lidded container. Enjoy within 24 hours for the best texture and flavor, as cucumbers can soften over time.
Freezing
Unfortunately, these rolls don’t freeze well due to their fresh ingredients—cucumber and avocado lose their snappy bite and vibrant color after thawing. It’s best to enjoy Cucumber Tuna Avocado Rolls the day you make them, or at most the next day.
Reheating
No reheating required—these delectable rolls are served chilled or at cool room temperature. Just pull them from the fridge, plate with any desired garnishes, and dive right in!
FAQs
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Can I use canned tuna instead of fresh?
While canned tuna won’t give you quite the same texture or wow-factor, you can absolutely use it in a pinch! Mix it with a little mayo, lime, and herbs for flavor, and proceed as instructed—just be gentle when rolling, since the filling will be softer.
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Are these Cucumber Tuna Avocado Rolls gluten-free?
Yes! All the base ingredients are naturally gluten-free, making these rolls a fantastic option for those avoiding gluten. Just check any sauces or additions (like spicy mayo) for gluten-containing ingredients if you serve them alongside.
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How do I prevent the cucumber strips from breaking?
Use a sharp mandoline or peeler for thin, even ribbons, and salt the strips lightly to draw out excess moisture—this makes them more flexible. If a strip feels fragile, just stack two together for extra strength and roll with confidence!
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Can I prep the ingredients ahead of time?
Absolutely! You can slice the tuna, cucumbers, and avocados a few hours in advance. Store each portioned separately; assemble just before serving for the freshest flavor and best presentation.
Final Thoughts
There’s just something irresistible about Cucumber Tuna Avocado Rolls—they’re bright, light, and bursting with flavor and color. Give them a try at your next get-together (or just as a fun weeknight treat), and watch everyone fall in love. You might find yourself coming back to this recipe again and again—enjoy every delicious bite!
Print
Cucumber Tuna Avocado Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 rolls 1x
- Category: Appetizer
- Method: Pan-searing
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
These Cucumber Tuna Avocado Rolls are a fresh and healthy alternative to traditional sushi rolls. With tender seared tuna, creamy avocado, and crisp cucumber, these rolls are packed with flavor and nutrients.
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
Rolls:
- 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. 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. With the avocado cut into very thin ¼-inch thick slices lengthwise.
- Assemble the rolls: Once the tuna is completely cool, cut it into thin squares. Place cucumber strip, add a layer of tuna, avocado slices, microgreens, and jalapeno. Roll to form a single bite-sized roll. Serve with lime juice.
Nutrition
- Serving Size: 1 serving (1 roll)
- Calories: 122 kcal
- Sugar: 1g
- Sodium: 33mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 32mg
