Description
These Tuna Salad Nori Wraps are a paleo-friendly, nutrient-packed meal that combines wild-caught tuna with fresh vegetables and zesty seasonings, all wrapped in crispy seaweed. Perfect for a quick lunch or light dinner, these wraps offer a delicious low-carb alternative to traditional sandwiches with a satisfying crunch and creamy texture from the avocado and mayonnaise.
Ingredients
Tuna Salad
- 2 cans wild-caught tuna
- 3 tablespoons celery, chopped
- 3 tablespoons carrots, chopped
- 2 tablespoons cucumbers, chopped
- 1 tablespoon white onion, chopped
- 4 tablespoons mayonnaise
- 2 tablespoons whole grain mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Sea salt and black pepper, to taste
For Serving
- Large seaweed wraps (nori sheets)
- Sesame seeds
- Avocado slices
Instructions
- Prepare the tuna: Drain the canned tuna and transfer it to a large mixing bowl. Use a fork to mash the tuna into small, flaky pieces to create a consistent texture for the salad.
- Add veggies and seasonings: Incorporate the chopped celery, carrots, cucumbers, and white onion into the bowl with the tuna. Add the mayonnaise, whole grain mustard, ground ginger, garlic powder, sea salt, and black pepper. Mix well with a fork until all ingredients are evenly combined and the tuna salad is creamy and flavorful.
- Assemble the wraps: Lay out a large seaweed wrap flat on a clean surface. Spoon a generous amount of the tuna salad onto the center of the wrap. Sprinkle with sesame seeds and add avocado slices on top for creaminess and added nutrition.
- Roll and serve: Carefully roll the nori sheet around the tuna mixture, creating a tight wrap. Slice in half if desired, and enjoy immediately for the best texture and flavor.
Notes
- Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
- For optimal freshness and texture, assemble the nori wraps the day you plan to eat them rather than in advance.
- You can customize the vegetables to your preference or seasonal availability.
- This recipe is naturally paleo and low-carb.
