NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna in water

4 sheets Rice paper

0.25 whole Avocado

1 cup Cucumber

0.5 cup Carrots

0.5 cup Red bell pepper

0.5 cup Purple cabbage

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, minced garlic, and sriracha to create the dipping sauce and set aside.

• 2

  Drain the canned tuna thoroughly and place it in a medium bowl, seasoning it with the sea salt and black pepper.

• 3

  Julienne the cucumber, red bell pepper, and carrots into thin matchsticks, and finely shred the purple cabbage.

• 4

  Fill a large shallow dish with warm water and submerge one rice paper sheet for about 10-15 seconds until it is pliable but not completely mushy.

• 5

  Lay the damp rice paper flat on a clean surface and place a portion of the tuna, avocado slices, and mixed vegetables in the center.

• 6

  Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to seal the wrap.

• 7

  Repeat the process for the remaining sheets and serve immediately with the prepared ginger-soy dipping sauce.