This Tuna Cucumber Rolls recipe is one of the easiest recipe ever and that’s exactly why you have to try it as soon as possible!
Positive: Love the cucumber/tuna combo + the creamy and crunchy contrast. It’s fresh, light and tasty. These rolls are also perfect for fancy pre-dinner nibbles.
Negative: You need a seedless cucumber or you won’t be able to make nice slices that will hold firmly long enough. Or you cheat and you take only the first few slices like I did if you just want to make a small bunch of rolls.
*Regarding proportions: this is not what I would call a “strict” recipe. To make about 8 rolls I used half a cucumber, 2 large spoons of cream cheese (about 80 g), half a tuna can (60 g). Don’t worry if you make too much creamy tuna mixture, it is so good you will end up eating it with crackers or directly with a spoon.
- 1 cucumber
- 120 g drained tuna canned (I used tuna in water)
- 140 g cream cheese (Philadelphia)
In your pantry:
- 1 tablespoon olive oil
- 1 teaspoon dry dill
- black pepper
Wash cucumber and slice long thin strips with a vegetable peeler (you might want to discard the first one). Gently pat dry cucumber slices with kitchen towel to avoid water excess.
In a bowl, combine all the other ingredients
Spread the tuna mixture on a cucumber slice. You don’t want too much of it but you need just enough so it sticks well when rolling the slice.
I had a very long cucumber so for a better bite-size I cut my slices in half.
Then just start rolling carefully from one side to the other.
And your tuna cucumber roll is ready to eat.
Repeat process for all the slices and keep in fridge until serving.
My advice: You can try with oregano instead of dill. I would also love to try them spicy, so probably some chili flakes would be nice or a few drops of tabasco just before serving.
Let me know if you try them or tag your recipe with #foodandquote on Instagram!