Spicy Bang Bang Tunacado! (wrapped in Cucumber, No Rice!) I

Ainekset

2 cans Safe Catch Foods Yellowtail Tuna that I get from Costco, drained (you do not have to drain this tuna but I did for this recipe)

3 tbsp chopped scallions, divided

½ avocado, chopped

Salt to taste

3 tbsp mayonnaise

4 tbsp plain Greek yogurt

3 tbsp sweet chili sauce

1-3 tbsp sriracha (depending on how spicy you like it)

2 English cucumber, thinly sliced lengthwise (I suggest using a mandoline)

½ cup shredded carrots

1 tbsp sesame seeds

1 tbsp crushed cashews

Soy sauce (tamari if gluten-free), for dipping

Ohjeet

Make the sauce in a small dish. Add the mayonnaise, yogurt, sweet chili and sriracha and mix until smooth.

Make the crunch. Add the sesame seeds, cashews and 1 tablespoon of scallions to a small dish and mix to combine. Set aside.

Add the tuna to a bowl with 2 tablespoons of the scallions, the avocado, pinch of salt to taste and ¾ of the sauce. Mix until well combined and creamy.

Create the roll by slightly overlapping ½ of the cucumber slices until you have a rectangle. Pat the top dry with a paper towel, then add ½ the carrots and ½ the tuna mixture on top toward the edge of the roll. The cucumbers should be parallel to the carrots and tuna. Carefully roll the cucumber over the carrots and tuna and tighten it, then roll it all the way to the end to create a cylindrical roll. Repeat with the remaining carrots and tuna.

Carefully slice the rolls like sushi, then plate it and top with a dollop with the extra sauce, a sprinkle of crunch and soy sauce for dipping.