Cucumber Tuna Avocado Salad Rolls Recipe
If you’re looking for a quick, wholesome appetizer that delights with every bite and bursts with color and freshness, let me introduce you to my go-to party trick: Cucumber Tuna Avocado Salad Rolls. These pretty little rolls wrap creamy tuna avocado salad inside cool, crisp cucumber ribbons, delivering refreshing flavor and stunning presentation without turning on the stove. Whether you’re feeding a crowd or just want a healthy snack, this recipe ticks all the boxes for flavor, speed, and style.
Ingredients You’ll Need
The magic of Cucumber Tuna Avocado Salad Rolls comes down to a handful of simple but perfectly complementary ingredients. Each plays a starring role — from the crunchy cucumber to the zesty lemon and fresh herbs. Here’s why you’ll want every one of them in your line-up:
- Cucumber: The backbone of the rolls, cucumber brings crunch and acts as your elegant, edible wrapper.
- Avocado: Creamy and rich, avocado pairs beautifully with tuna, giving the filling its signature lusciousness.
- Tuna: Packed with protein and healthy fats, tuna makes these rolls hearty and satisfying; use your favorite canned tuna in water or oil.
- Plain Greek yogurt or mayonnaise: For a lighter (or richer) salad base—either works to hold the filling together and keep it ultra-moist.
- Lemon juice: Adds brightness and keeps the avocado from browning, plus brings the whole flavor profile to life.
- Dijon mustard: Just a touch gives depth and a subtle kick—don’t skip it if you love layers of flavor.
- Salt and pepper: Essential for making all the flavors pop; adjust to your taste.
- Chopped fresh dill or parsley (optional): Herbs add a hint of freshness and color—choose whichever you have on hand or love most.
How to Make Cucumber Tuna Avocado Salad Rolls
Step 1: Prepare the Cucumber Ribbons
Use a mandoline slicer or a sharp vegetable peeler to slice your cucumber lengthwise into long, thin ribbons. You want each strip pliable but sturdy enough to roll—if they’re too thin and start to break, simply overlap two ribbons for extra support. Pat the ribbons dry with a paper towel to help the filling stick.
Step 2: Make the Tuna Avocado Salad
In a medium bowl, mash your ripe avocado ever-so-slightly; you want it creamy, but still a bit chunky. Drain the tuna and add it to the bowl, along with the Greek yogurt or mayonnaise, lemon juice, Dijon mustard, salt, pepper, and herbs if you’re using them. Gently stir everything together until it’s well mixed and beautifully green and flecked with herbs.
Step 3: Assemble the Rolls
Lay the cucumber ribbons out on a clean surface. Spoon about 1–2 teaspoons of the tuna avocado mixture onto one end of each ribbon, then gently roll up, keeping them tight so the filling stays cozy inside. If needed, secure each roll with a toothpick so they stay picture-perfect for serving.
Step 4: Chill and Serve
Once assembled, pop the Cucumber Tuna Avocado Salad Rolls in the fridge for about 10 to 15 minutes—the brief chill helps them firm up and makes serving a breeze. You can serve them immediately too if you can’t wait, and they’ll be just as delicious.
How to Serve Cucumber Tuna Avocado Salad Rolls
Garnishes
Sprinkle your rolls with a little extra chopped dill or parsley right before serving for a vibrant, herby finish. A dusting of cracked black pepper or a tiny squeeze of fresh lemon juice can also make these Cucumber Tuna Avocado Salad Rolls look and taste extra special.
Side Dishes
Pair these rolls with a light soup (think chilled gazpacho or a simple miso) or a tangy slaw for a beautifully balanced meal. For parties, add them to a platter with raw veggies, olives, or hardboiled eggs for an easy, help-yourself spread.
Creative Ways to Present
Stack them upright on a platter for some sushi roll vibes, or nestle them in lettuce leaves for a little extra crunch and color. For appetizers, tuck each in a mini cupcake liner for grab-and-go finger food—no forks required!
Make Ahead and Storage
Storing Leftovers
If you have extra Cucumber Tuna Avocado Salad Rolls, store them in an airtight container in the fridge. They’re best eaten within 4 hours, as the cucumber can start to soften, but they’ll still taste fresh and delicious even if you’re prepping just a bit ahead.
Freezing
These rolls aren’t ideal for the freezer because cucumber and avocado don’t handle freezing well—they tend to lose their crisp or creamy texture. Stick to making them fresh for the best taste and experience!
Reheating
The beauty of these rolls is their no-cook, fresh appeal, so reheating isn’t necessary or recommended. If they’ve been chilling in the fridge, just bring them to room temperature for about 10 minutes before serving for the best flavor and texture.
FAQs
Can I use another type Appetizer
Absolutely! Flaked cooked salmon or even canned salmon works well as a substitute in the filling. Give smoked trout a try for a smoky, gourmet twist.
Are Cucumber Tuna Avocado Salad Rolls gluten-free?
Yes, they’re naturally gluten-free, making them a friendly choice for nearly every crowd. Just double check that any add-ins (like mayo or mustard) are certified gluten-free if needed.
What’s the best way to make cucumber ribbons if I don’t have a mandoline?
A sharp vegetable peeler is your best friend—just run it down the length of the cucumber for long, thin slices. If all else fails, you can even use a sharp knife to cut thin strips.
Can I prepare the filling in advance?
Definitely! You can mix the tuna avocado salad a few hours before assembly and keep it covered in the fridge. Assemble rolls right before serving for the prettiest presentation.
How do I keep the rolls from falling apart?
If your cucumber ribbons are on the thin side, just layer two slightly overlapped before filling and rolling. A toothpick also does wonders to keep everything snug until serving time.
Final Thoughts
I hope you fall in love with Cucumber Tuna Avocado Salad Rolls as much as I have—they’re fresh, fun, and so easy to put together. Whether you serve them for a casual lunch, a vibrant appetizer, or healthy snacks on the go, these little rolls always bring a smile. Give them a whirl and let them become your new favorite too!
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Cucumber Tuna Avocado Salad Rolls Recipe
- Total Time: 15 minutes
- Yield: 10–12 rolls 1x
- Diet: Non-Vegetarian
Description
These Cucumber Tuna Avocado Salad Rolls are a refreshing and light appetizer or snack that’s perfect for a quick and healthy bite. The combination of creamy avocado, flavorful tuna, and crisp cucumber makes for a delightful and satisfying treat.
Ingredients
- 1 large cucumber, sliced lengthwise into thin ribbons using a mandoline or peeler
- 1 ripe avocado, diced
- 1 (5-ounce) can tuna in water or oil, drained
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill or parsley (optional)
Cucumber Rolls:
Tuna Avocado Filling:
Instructions
- Tuna Avocado Filling: In a medium bowl, mash the avocado slightly, then add tuna, Greek yogurt or mayonnaise, lemon juice, Dijon mustard, salt, pepper, and herbs if using. Mix gently until well combined.
- Cucumber Rolls: Lay out cucumber ribbons on a flat surface. Spoon about 1–2 teaspoons of the tuna avocado mixture at one end of each ribbon, then roll up tightly into a bite-sized roll. Secure with a toothpick if needed.
- Chill for 10–15 minutes before serving, or serve immediately as a fresh and light appetizer or snack.
Notes
- If your cucumber ribbons are too thin and break easily, layer two slightly overlapping strips before rolling.
- These are best served fresh but can be stored in the fridge for up to 4 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 80
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
