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

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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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.

Swap tuna with shredded chicken or smoked salmon for variation.

Add shredded carrots or bell peppers for extra crunch.

Use mashed avocado instead of cream cheese for a dairy-free option.

Store wrapped in the fridge for up to 1 day; best enjoyed fresh.

Chill before slicing to help the roll hold its shape.