CUCUMBER-AVOCADO TUNA HAND ROLLS WITH SRIRACHA-GINGER FAYO

Prep time: 

Total time: 
Serves: 8

rotw1

Ingredients
  • 1 medium seedless English cucumber, Blade C, noodles trimmed
  • 6oz can solid albacore tuna in water, drained
  • 4 nori sheets, halved
  • 1 cup alfafa sprouts
  • 1 avocado, peeled, pitted, and sliced thinly
  • For the sriracha-ginger fayo:
  • ⅓ cup nonfat plain greek yogurt
  • 1 teaspoon sriracha
  • ¾ teaspoon crushed and then minced ginger
  • 1 teaspoon honey
Instructions
  1. Pat dry the cucumbers thoroughly. Set aside.
  2. Whisk together the ingredients for the sriracha-ginger fayo. Place in a medium mixing bowl and add in the tuna. Toss together until combined.
  3. Lay out a nori sheet. On the far left side of the nori sheet, add a scoopful of the tuna mixture and then top with cucumber noodles, sprouts and then avocado. Roll the nori like a burrito. Continue until all nori sheets are used up. If you have extra ingredients, use as a garnish.