Tuna Cucumber Rolls
I was so in the mood for fruit this week so I decided to make a lunch, with no carbs.
And that meant I had to be very creative with my tuna wraps. Instead of adding baby potatoes to the mix, I added a bowl of 10 strawberries (carbs) as a side. This meal was filling at lunchtime and I ate the entire tin of tuna.
Did you know: Carbs are not only whole grains and floured foods. And fruits are also not only sugar. They’re mainly carby because of simple sugars, glucose and fructose. But don’t get it wrong. Fruit has less carbs than bread and pasta, but it’s higher in carbs than low-carb vegetables, like butternut.
Ingredients
1/2 cucumber
1 tsp salt
3 cracks of black pepper
1 stalk celery, chopped finely
1 tsp sumac
1/2 tbsp lemon juice
1 tbsp mayo, reduced fat (I use Hellman’s)
1 can tuna in brine, not oil
other salad bits and bobs like sliced carrots/cherry tomatoes
A few slices of lemon
Method
Slice your cucumber in half, length ways. With a peeler, carefully slice down the cucumber. You should get about 6-8 good slices from each quarter. Set your slices on a paper towel to draw out the water.
In a bowl, mix tuna, mayo, lemon juice, salt, pepper, sumac and chopped celery.
Scoop a spoonful in the middle of a cucumber slice and wrap it, from left to right. Turn it over and place it on a surface. Repeat until all the slices of cucumber is used up.
Enjoy with a salad, or cherry tomatoes like I have. You can also squeeze a bit more lemon over your tuna rolls for added flavour.
Crack some black pepper on top of your rolls and lunch is ready.
