Name: Tunacado Style Cucumber Roll
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 2 long cucumbers; 185 g canned tuna in spring water, drained; 1 tbsp light cream cheese; 1 tbsp light mayonnaise; 1/4 red onion, finely chopped; 1 tbsp capers, chopped; 1/2 avocado, sliced; Salt to taste; Black pepper to taste

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I love making this fresh and satisfying Tunacado Style Cucumber Roll when I want something light yet filling. It combines creamy tuna, crisp cucumber, and buttery avocado into a refreshing low-carb meal that feels both clean and indulgent at the same time.

Tunacado Style Cucumber Roll

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 long cucumbers

185 g canned tuna in spring water, drained

1 tablespoon light cream cheese

1 tablespoon light mayonnaise

¼ red onion, finely chopped

1 tablespoon capers, chopped

½ avocado, sliced

Salt to taste

Black pepper to taste

directions

I start by slicing the cucumbers lengthwise into thin ribbons using a vegetable peeler or mandoline. I slightly overlap the slices on parchment paper to create a flat rectangular base.

In a bowl, I mix the drained tuna with cream cheese, mayonnaise, chopped red onion, and capers until everything becomes creamy and well combined. I season the mixture with salt and black pepper to taste.

I spread the tuna mixture evenly over the cucumber base, leaving a small border around the edges.

Next, I place the avocado slices in a line along one side. Using the parchment paper, I carefully roll everything into a tight log.

If needed, I chill the roll for a few minutes to help it hold its shape. I then slice it into bite-sized pieces or keep it whole as a wrap.

Servings and timing

Servings: 1 serving

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 355 kcal

Variations

I sometimes swap the tuna for shredded chicken or smoked salmon for a different flavor. When I want extra crunch, I add shredded carrots or bell peppers. If I prefer a spicier version, I mix in a little chili flakes or a dash of hot sauce. For a dairy-free option, I skip the cream cheese and use mashed avocado instead.

Storage/Reheating

I like to eat this fresh, but if I need to store it, I wrap it tightly in parchment or plastic wrap and keep it in the fridge for up to one day. I don’t recommend reheating since it’s meant to be enjoyed cold. If it softens slightly, I just chill it again before serving.

FAQs

Can I make this ahead of time?

I can prepare it a few hours in advance and store it in the fridge, but I prefer making it fresh for the best texture.

How do I keep the roll from falling apart?

I make sure to roll it tightly using parchment paper and sometimes chill it briefly to help it hold together.

Can I use regular mayonnaise instead of light?

I can absolutely use regular mayonnaise if I want a richer flavor.

What can I use instead of capers?

I sometimes replace capers with chopped pickles or olives for a similar tangy taste.

Is this recipe keto-friendly?

Yes, I consider it keto-friendly since it’s low in carbs and high in healthy fats and protein.

Conclusion

I find this Tunacado Style Cucumber Roll to be one of the easiest and most refreshing meals I can make in minutes. It’s packed with flavor, nutritious, and perfect when I want something quick without sacrificing quality.

📖 Recipe:

Tunacado Style Cucumber Roll

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Author: Cheryl
Total Time: 10 minutes
Yield: 1 serving
Diet: Low Calorie

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Description

A fresh, low-carb cucumber roll filled with creamy tuna, avocado, and crisp vegetables for a light yet satisfying meal.

Instructions

Slice the cucumbers lengthwise into thin ribbons using a vegetable peeler or mandoline.
Lay the slices slightly overlapping on parchment paper to form a rectangular base.
In a bowl, mix the drained tuna, cream cheese, mayonnaise, red onion, and capers until creamy and well combined.
Season the mixture with salt and black pepper to taste.
Spread the tuna mixture evenly over the cucumber base, leaving a small border around the edges.
Arrange the avocado slices in a line along one side.
Using the parchment paper, roll everything tightly into a log.
Chill briefly if needed, then slice into pieces or serve whole.