Roll with tuna, avocado and salad
2 servings
10 minutes
A roll with tuna, avocado, and salad is a harmonious blend of freshness, tenderness, and spiciness. This recipe is inspired by Japanese cuisine, which values the balance of flavors and textures. Juicy tuna, creamy avocado, and a crunchy vegetable mix create a delightful trio enriched with light notes of mayonnaise with paprika. Unlike traditional sushi rolls, this one uses a tortilla, giving the dish softness and convenience in preparation. Perfect for a light snack or healthy lunch. The rolls are cut into small portions, making them easy to serve and eat without utensils. Such a roll can be taken on the go, to work or served at a festive table as an original appetizer.
1
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
2
Cut the cucumber into thin strips.
- Cucumbers: 1 piece
3
Tear the salad greens into large pieces by hand.
- Green salad leaves: 2 stems
4
Mash the canned fish with a fork.
- Canned tuna in brine: 180 g
5
Mix mayonnaise with paprika.
- Mayonnaise: 1 tablespoon
- Ground paprika: pinch
6
Peel the avocado, remove the pit. Blend with a blender, season with salt to taste.
- Avocado: 1 piece
- Salt: to taste
7
Spread half of the avocado puree on the tortilla, leaving 1-2 cm from the edges.
- Tortillas: 2 pieces
- Avocado: 1 piece
8
Top with half of the tuna, carrot, and cucumber.
- Canned tuna in brine: 180 g
- Carrot: 1 piece
- Cucumbers: 1 piece
9
Spread 1/2 tablespoon of mayonnaise over the filling and cover with half of the salad greens.
- Mayonnaise: 1 tablespoon
- Green salad leaves: 2 stems
10
Roll the sushi and align the edges.
11
Repeat the procedure with the components for the second roll.
- Tortillas: 2 pieces
- Avocado: 1 piece
- Canned tuna in brine: 180 g
- Carrot: 1 piece
- Cucumbers: 1 piece
- Mayonnaise: 1 tablespoon
- Green salad leaves: 2 stems
12
Before serving, cut each roll into 4 equal parts.
