1(5-ounce ) can Solid White Albacore in water, drained
1tablespoonextra virgin olive oil
1tablespooncanned coconut milk
½teaspoonlemon juicefresh squeezed
½teaspooncumin
¼teaspoonsalt
4 to 6squarenori seaweed sheets
2mediumcarrotsthinly sliced
1mediumcucumberthinly sliced
1largeavocadosliced
Instructions
Note: Refrigerate tuna can before preparing tuna salad if you prefer it colder than room temperature.
In a medium bowl stir together tuna, olive oil, coconut milk, lemon juice, cumin, and salt.
Spoon mixture over nori wraps, top with veggies and roll into cone-shaped wraps. See cooking tip section within this post for detailed instructions and tips. Serve immediately.
Notes
Use the highest quality tuna possible (responsibly wild caught)
I used Bumble Bee brand tuna
Refrigerate tuna can before preparing tuna salad if you prefer it colder than room temperature.
You can prep these wraps in advance and keep in the fridge wrapped tightly with plastic wrap
Avocado will oxidate and turn brown shortly after it has been cut so make sure to squeeze lemon juice on it if making the wraps in advance. This will keep it fresher for longer.