Tunacado-Style Cucumber Roll Recipe

This cucumber roll combines creamy tuna, avocado, and shredded carrot in a wrapper of thin cucumber ribbons. There is no rice or bread in the roll. Drying the cucumber and keeping the filling compact are the keys to a roll that is easier to slice.

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Ingredients and preparation

Use 2 large cucumbers, 2 cans of drained tuna, 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 1 avocado, 1 small shredded carrot, and 1 tablespoon lemon juice. Add salt and black pepper to taste, with sesame seeds for an optional garnish. The printable card below lists the same quantities and makes 4 servings.

Choose long, firm cucumbers for overlapping ribbons. Drain the tuna thoroughly: loose liquid makes the filling slide out. Tuna can sizes vary, so add the dressing gradually and look for a mixture that holds together on a spoon. Slice the avocado just before assembly.

Equipment

Use a vegetable peeler or mandoline, a mixing bowl, a cutting board, a knife, and paper towels or a clean kitchen towel. A sushi mat can help support the roll but is optional. You do not need a special avocado tool or a sushi-making kit. When using a mandoline, follow its instructions and use the hand guard.

Step-by-step method

1. Prepare the cucumber. Wash the cucumbers and cut them lengthwise into thin, flexible ribbons. If a ribbon tears around the watery seed core, set it aside for a salad and use the firmer outer ribbons. Lay the ribbons on a towel and pat both sides dry.

2. Mix the tuna. Flake the drained tuna in a bowl. Mix in the mayonnaise, yogurt, mustard, and lemon juice, then season to taste. The filling should be moist but not runny.

3. Assemble. Overlap the long edges of the cucumber ribbons to form a continuous rectangle. Spread a thin layer of tuna over the cucumber, leaving a clear edge to close the roll. Add avocado and shredded carrot in a narrow line across the filling. Reserve extra filling rather than forcing it into one roll.

4. Roll and serve. Lift the edge nearest the filling and fold it over, supporting the cucumber as you roll. Put the seam underneath and slice gently with a sharp knife. Wipe the blade between cuts if the filling sticks. Garnish with sesame seeds if using and serve soon after assembly for the crispest texture.

Troubleshooting

The roll slips apart: pat the ribbons drier, overlap them more, and use less filling. Unlike rice, cucumber does not stick together, so support it while slicing.

The cucumber cracks: the ribbons may be too thick. Try a vegetable peeler for thinner strips and avoid pulling hard on the wrapper.

The filling squeezes out: reduce the filling and use a gentle slicing motion. If the roll will not hold, serve the ingredients as a cucumber-and-tuna bowl.

Variations and serving

For heat, add finely chopped jalapeño. A thin layer of spinach also works, but dry the leaves first. Optional sauces and seasonings change the ingredients of the dish; check product labels when cooking for dietary restrictions rather than assuming every version is gluten-free.

For advance preparation, keep cucumber, filling, and toppings covered and refrigerated separately, then assemble close to serving. The cucumber wrapper softens as it sits. Keep this tuna-based dish chilled until serving.

Printable recipe

Allow about 15 minutes for preparation; making cucumber ribbons may take longer the first time.

Optional equipment links

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For another lunch component, see our vegan cottage cheese recipe. Send recipe questions or corrections through our Contact page.