Servings: 2 Total time: 15 mins
Ingredients
1 can tuna packed in water or olive oil, drained
2 Tbsps non-fat Greek yogurt or Veganaise
1 tsp Dijon mustard
1 Tbsp onion, finely chopped (optional)
1 stalk celery, finely chopped
1/8 tsp black pepper
1 large cucumber, peeled and sliced lengthwise into approx. 1/4”
Directions
Drain the can of tuna.
Mix together tuna, yogurt, Dijon, onion, celery, and black pepper in a bowl until combined.
To assemble, spread about 1.5 Tbsps of tuna salad on each cucumber slice. Tightly roll up the cucumber and enjoy!
Notes
Serving Size: 3 roll-ups each
Add Heat: Add 1-2 tsp Sriracha or a dash of cayenne pepper or red pepper flakes.
No Onion: Leave out or use a shallot or scallion.
No Celery: Leave out.
No Cucumber: Use bib lettuce or romaine as a wrap.
No Greek Yogurt: Use low-fat mayo or mashed avocado.
No Tuna: Use canned chicken or salmon.
More Flavor: Add fresh dill, lemon zest, or your favorite herb or spice.
Storage: Keeps well in refrigerator for 2 days.
Photo Credit: https://thefeedfeed.com/thegourmetrd/cucumber-tuna-rolls
