Description
These Cucumber Tuna Avocado Salad Rolls are a fresh, light, and healthy appetizer or snack perfect for summer. Featuring seared tuna, creamy avocado, crisp cucumber strips, and a hint of jalapeño heat, these no-bake rolls are easy to prepare and bursting with vibrant flavors.
Ingredients
Scale
Tuna and Seasoning
- 2 tuna steaks (6 to 7 ounces / 180-200g each), boneless and skinless
- 1 teaspoon olive oil
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper
Vegetables and Garnishes
- 2 seedless English cucumbers, outer peel removed and sliced lengthwise into thin wide strips
- 2 ripe avocados, halved, seed and skins removed, sliced thinly
- Microgreens (about 1 cup)
- 1 jalapeño, sliced very thinly
- 1 lime, cut in half for serving
Instructions
- Cook tuna: Drizzle half of the olive oil over the tuna steaks. Smear to coat one side, then sprinkle with half of the salt and black pepper. Flip and repeat on the other side. Heat a skillet over high heat until it is smoking hot. Place the tuna steaks in the skillet and sear on all sides for 45 seconds each to get a nicely browned exterior while keeping the interior rare. Remove the tuna from the skillet and set aside to cool completely.
- Prepare the vegetables: Using a vegetable peeler or a mandolin, carefully slice the cucumbers lengthwise into thin, wide strips. Lay the strips on a paper towel and sprinkle lightly with salt to draw out excess moisture. Slice the avocados thinly after removing the skin and seed.
- Assemble the rolls: Once the tuna has cooled, cut it into small squares. Take a cucumber strip and lay it flat. On one end, place a piece of tuna, several slices of avocado, a small handful of microgreens, and a few thin jalapeño slices. Gently roll the cucumber strip from the tuna end to form a bite-sized roll. Repeat this process with the remaining ingredients.
- Serve: Arrange the rolls on a serving platter and squeeze fresh lime juice over them just before eating for a bright citrus finish.
Notes
- Make sure the skillet is very hot before searing the tuna to get a good crust without overcooking the interior.
- You can substitute microgreens with fresh herbs like cilantro or mint if preferred.
- If you don’t have a vegetable peeler or mandolin, a very sharp knife can be used to thinly slice the cucumber lengthwise, but be careful.
- Adjust jalapeño quantity depending on your spice tolerance.
- This recipe is best served immediately after assembly to keep the cucumber crisp.
