NUTRITION

SERVINGS

INGREDIENTS

7.5 oz canned tuna

0.25 cup nonfat Greek yogurt

1 tbsp sriracha

0.5 cup cucumber

0.25 whole avocado

2 sheet nori

2 tbsp whole wheat panko breadcrumbs

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a medium bowl, flake the drained tuna and mix with Greek yogurt, sriracha, garlic powder, sea salt, and black pepper until well combined.

• 3

  Lay the nori sheets on a flat surface and spread the tuna mixture evenly across the bottom third of each sheet.

• 4

  Layer the julienned cucumber and sliced avocado over the tuna mixture.

• 5

  Roll the nori tightly from the bottom up, using a tiny dab of water on the top edge to seal the roll.

• 6

  In a small bowl, toss the panko breadcrumbs with sesame oil until the crumbs are lightly coated.

• 7

  Lightly brush the top of the rolls with water and press the panko mixture onto the top of the nori.

• 8

  Place the rolls on the prepared baking sheet and bake for 8 to 10 minutes until the nori is crisp and the panko is golden.

• 9

  Slice each roll into six even pieces using a sharp, wet knife and serve with tamari for dipping.