About the Recipe
In just a quarter of an hour, you can whip up these bite-sized tuna seaweed wraps that are not only delicious but also loaded with nutritional benefits. As a dietitian, I'm delighted to share that they provide a wealth of nutrients, thanks to the inclusion of seaweed, canned tuna, and a variety of vegetables.
These tuna snacks are versatile – you can enjoy them as a satisfying snack between meals or opt for a larger portion as a light yet protein-packed lunch. The combination of protein derived from tuna, fiber from the veggies, and healthy fats from mayo ensures you stay full and content throughout your day.
Ingredients
1 small can tuna, in water (approx. 120 grams or 4 oz. DRAINED)
1.5 Tbsp mayonnaise (I used avocado oil mayo)
1 Persian cucumber, diced (or about 1/4 of an English cucumber)
1 stalk celery, diced
1/4 cup green onion, diced
2 tsp sriracha (or to desired spiciness)
1/2 tsp garlic powder
Salt + pepper, to taste
8 squares nori seaweed (use seaweed snacks or cut large sheets into smaller pieces)
Sesame seeds (optional garnish)
Preparation
Drain excess water out of canned tuna. Transfer to a large bowl and flake with a fork.
Into the same bowl, add diced cucumber, celery, green onion, mayo, sriracha, garlic powder, salt, and pepper. Stir ingredients together until well combined. Feel free to adjust seasonings to taste, making it more spicy or more "mayo-y" as desired.
*Do note that the amount of salt you add will depend on how salty your seaweed snacks are! If purchasing unsalted nori, you will have to add more salt to the tuna mixture than if using pre-seasoned tuna snacks. You can always add more when serving as needed!
If using larger sheets of nori, you can cut each sheet into 4 pieces. Otherwise, place seaweed snacks on a plate and top with tuna mixture. Recipe as written should make about 8 "bites" or "wraps."
Garnish with sesame seeds and more sriracha, if desired. Enjoy immediately, eating the tuna seaweed snacks as bite-sized wraps.
SERVINGS: Recipe as written will make a snack for about 2 people. Otherwise, you could enjoy the recipe as 1 person for a quick lunch or dinner!
MAKING IN ADVANCE:
If you’d like to make this snack ahead of time, you can prepare the tuna-mayo mixture first. Store it in an airtight container in the fridge, up to about a day in advance.
Add the tuna mixture to seaweed immediately before eating. Otherwise, the seaweed will become too soft/soggy.
INGREDIENT NOTES:
You can find sheets of nori or pre-seasoned seaweed snacks in the Asian section of your local grocery store (or online). It’s totally your preference to choose plain sheets or the pre-seasoned snack format (which are roasted in oil + salt). If purchasing the larger sheets, you can cut them into 4 smaller pieces for this recipe.
Please adjust the amount of sriracha used according to your desired level of spiciness. As written, the amount of spice here is quite mild! If you want to make this for your kids, you are welcome to omit the sriracha or only use a small amount.
I love using avocado oil mayo, but you are welcome to use regular mayo as well. If you don’t want to use mayo, you could swap it with some mashed avocado and/or plain greek yogurt – similar to how I’ve done in this no-mayo tuna salad.