Tuna Hand Rolls with Crispy Seaweed
Creamy, lightly spicy tuna served on crispy seaweed snacks with avocado, cucumber, scallion, and chili oil. A quick lunch made with pantry staples and a few fresh ingredients.
Servings: 1
Ingredients
For the tuna mixture:
- 1 2.3oz tin Rio Mare tuna drained
- 1 scallion finely chopped, whites and greens separated
- 1 tablespoon plain Greek yogurt
- 1 teaspoon soy sauce
- ¼ teaspoon sesame oil
- ½ teaspoon sriracha
For assembly:
- 1 avocado sliced
- 1 small cucumber cut into thin julienne strips
- Chili oil for finishing
- 1 pack crispy seaweed snacks
Instructions
- Prepare the tuna. Open and drain the Rio Mare tuna, then add it to a mixing bowl. Gently flake with a fork.
- Mix the filling. Add the scallion whites, Greek yogurt, soy sauce, sesame oil, and sriracha. Stir until creamy and evenly combined.
- Prep the toppings. Slice the avocado and cut the cucumber into thin julienne strips. Reserve the scallion greens for topping.
- Assemble the hand rolls. Top each seaweed snack with a small spoonful of tuna, avocado, cucumber, and scallion greens. Make a few at a time so the seaweed stays crisp.
- Finish and serve. Drizzle with chili oil to taste. Gently fold or cup the seaweed around the filling, or enjoy open-faced. Eat immediately.
