Pin it
Give your usual canned tuna a cool new spin with these nori wraps. The crisp seaweed holds a creamy tuna salad bursting with flavor and packed with good stuff for your body. All the flavor, none of the fuss.
This idea popped up during a week I just couldn't keep up with everything. Needed something quick and nourishing, minus the stove. Now, it's my fast fancy lunch that doesn't stress me out.
Tasty Ingredients
- Wild caught tuna cans: Best if packed in water or olive oil—it's got a pure, clean taste
- Chopped celery: Brings a satisfying crunch and a hint of mild flavor to lift the tuna
- Chopped carrots: Makes everything sweeter and prettier with some color
- Chopped cucumbers: Adds cool moisture and crispness every time you bite in
- Chopped white onion: Perks up all the ingredients with gentle sharpness
- Mayonnaise: Go for avocado oil mayo for a smooth, creamy texture that keeps it paleo
- Whole grain mustard: Crunchy little seeds add pop and a tasty zing
- Ground ginger: Tosses in a comforting warmth with a hint of spice that works so well with the seaweed
- Garlic powder: Makes all the flavors shine but doesn't take over the show
- Sea salt and black pepper: The finishing touch to bring it all together
- Large seaweed wraps: Pick up some sushi nori sheets for the best texture
- Sesame seeds: Toast 'em up and you'll get a deep, nutty flavor
- Avocado slices: Creamy avocado is the cherry on top
Simple How-To Guide
- Time to fill:
- Grab your seaweed sheet, pile tuna salad on the bottom third, and layer on sesame seeds plus avocado. Roll it up tight from the bottom edge, sealing with a little water if needed.
- Bring it together:
- Mix in your mayo and the mustard till everything blends nicely but keep it a bit chunky for good eating.
- Jazz it up:
- Add your chopped celery, carrots, cucumbers, and onion. Toss until everything is spread out in there for crunch and freshness.
- Sprinkle on flavor:
- Shake in ground ginger, garlic powder, salt, and pepper—that's what turns tuna salad into something crave-worthy.
- Ready your base:
- Put your well-drained tuna in a bowl. Grab a fork and break it into small, chunky pieces for a better bite.
- Drain time:
- Tip those tuna cans into a small strainer. Press softly so any water or oil drips out, and you're not left with a soggy mix.
Pin it
This whole grain mustard was a happy accident—ran out of the regular stuff one day, tossed this in, and now I'm hooked. Those little seeds burst with flavor and the tuna mix just feels more special.
Freshness Tricks for Storing
Your tuna salad mix will keep fresh in the fridge for up to 3 days if it's sealed up tight. Keep your seaweed wraps in their own pack to dodge any sogginess. Want to meal prep? Divide up the tuna salad into small containers and stash your nori sheets separately. Makes lunch a breeze—just put them together when you're hungry.
Make It Your Own
Switch it up! Throw diced avocado right into your tuna for extra creaminess. Like it hot? Add a bit of wasabi or sriracha to the mayo. Not into mayo? Smooshed avocado totally works instead. Try fresh veggies like radishes for a little kick, or mix in some microgreens for more flavor and color.
Serving Ideas to Try
These tuna nori wraps go great with a bowl of miso soup for a chill, Japanese-style meal. Hosting friends? Slice up the wraps into small bites and serve them on a big plate for easy munching. Throw some pickled ginger and use coconut aminos to dip if you want to keep things paleo but still boost that Asian-inspired vibe.
Pin it
Dig into these wraps when you want something that feels a bit gourmet without losing your whole afternoon in the kitchen!
Frequently Asked Questions
- → How do I stop the nori from getting soggy?
Don't wrap them until you're ready to eat so the nori stays crunchy. Layering avocado slices right on the seaweed helps too. If you're meal prepping, keep the tuna mix and wrappers separate until it’s time to eat.
- → Can I use a different mayo to make this work for Whole30?
Yep, just swap in a Whole30-friendly mayo—something made with avocado or olive oil. Or skip mayo to mash avocado for creaminess instead, and you'll get a nice fresh flavor too.
- → What's a good swap if I don't care for nori?
Try butter lettuce leaves, collard greens, or cucumber boats instead of seaweed. Even grain-free wraps or a bed of greens work fine if you're not into seaweed at all.
- → How long does this tuna stuff last in the fridge?
The tuna mix holds up two or three days in the fridge if you pop it in an airtight container. If veggies get watery, just pour out extra liquid before you eat it again.
- → Can I toss in different veggies?
For sure! Try bell peppers, radishes, or even green onions. Fresh herbs like dill or parsley are great here too—just chop everything small so it mixes in well.
- → Which mustard is best here?
Whole grain mustard adds nice tang and texture, but Dijon works for a smoother bite. Yellow is mildest. Use whatever you have—each gives it a little twist.