Tuna Salad Seaweed Bites

5 from 2 votes

Keeping tuna salad in the refrigerator can be a real time saver when it comes to grabbing a quick lunch. Full of high quality protein from the tuna, healthy fat from the avocado and fiber from the carrots, this checks all the boxes for a filling and satisfying lunch. Add a sliced apple or a handful of berries for extra fiber and nutrients.

Servings: servings

Calories: 222kcal

Author: Christina Shoup

Ingredients

2 5 oz cans tuna, drained of most liquid I prefer Wild Planet Albacore Wild Tuna or Safe Catch Ahi Wild Yellowfin Tuna
2-3 tbsp avocado mayonnaise
½ cup grated carrot
½ cup chopped celery
¼ cup green onions, sliced
2 tsp low sodium soy sauce
1 tsp toasted sesame oil
2 tsp furikake seasoning
sliced avocado
sriracha sauce
sesame seeds, optional topping
small roasted seaweed squares or sheets

Instructions

Place the tuna in a medium bowl and use a fork to flake into pieces.
Add the mayonnaise, carrots, green onion, soy sauce, sesame oil and furikake seasoning and mix well.
Taste and adjust seasonings, if needed.
Use small roasted seaweed squares or cut a sheet into 4 squares. Add tuna, sliced avocado, optional toppings and fold like a taco to eat.

Nutrition