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
Scale
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
