Zippy Tuna Rolls Raw Foods
Elevate your raw food game with these vibrant and nutrient-packed Zippy Tuna Rolls! Nestled in crisp collard green leaves, sustainably sourced canned tuna is blended with creamy avocado, zesty Dijon mustard, and a splash of fresh lemon juice for tangy, bold flavors. Crisp julienned vegetables like carrot, red bell pepper, and cucumber bring a satisfying crunch to every bite. These no-cook wraps take just 20 minutes to prepare, making them the perfect healthy and gluten-free lunch, snack, or appetizer. Packed with protein, fiber, and flavor, these rolls strike the perfect balance between clean eating and gourmet taste. Perfect for those seeking quick, refreshing raw food recipes that don't compromise on taste or nutrition!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large leaves collard green leaves
- 1 can (5 oz) canned tuna (sustainably sourced, in water)
- 1 large avocado
- 1 medium carrot
- 0.5 medium red bell pepper
- 0.25 large cucumber
- 2 tablespoons (finely minced) red onion
- 1.5 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Directions
Step 1
Wash and pat dry the collard green leaves. Using a paring knife, carefully slice off any thick stem to make the leaves more pliable without tearing them. Set aside.
Step 2
Drain the canned tuna and place it in a mixing bowl. Use a fork to flake the tuna into smaller pieces for a smoother texture.
Step 3
Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna. Mash together until well combined and creamy.
Step 4
Peel the carrot and use a julienne peeler or knife to cut it into thin matchstick-size pieces. Do the same with the red bell pepper and cucumber.
Step 5
Add the minced red onion, fresh lemon juice, Dijon mustard, salt, and black pepper to the tuna and avocado mixture. Mix thoroughly to create the zippy tuna pate.
Step 6
Place one collard green leaf on a flat surface. Spread about two tablespoons of the tuna pate mixture onto the center of the leaf.
Step 7
Layer a few julienned carrot, red bell pepper, and cucumber pieces on top of the tuna mixture.
Step 8
Fold the sides of the collard green leaf inward, then roll tightly from the bottom to the top to form a neat roll. Repeat with the remaining leaves and filling.
Step 9
Slice each roll in half at an angle, if desired, and serve immediately as a light meal or snack.
Nutrition Facts
| Serving size | (733.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 603.4 |
| Total Fat 33.0g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 50.0mg | 0% |
| Sodium 1192.0mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 9.3g | |
| Protein 46.4g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 365.7mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 2098.7mg | 0% |
Source of Calories