- 1-1 ½ large & long fresh cucumber(s)
- 1 (5 oz) can low-sodium tuna
- ¼ cup mayonnaise
- ¼ cup diced red pepper bell
- 5-8 black olives, diced
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon new Mexico chili powder
- 1 ½ tablespoons chopped fresh parsley, divided
- 1 teaspoon fresh lemon juice
- 10 Brown Rice & Wheat crackers, chopped (strictly recommended; Triscuits), optional
- Salt to taste, optional
1) Rinse the cucumber and pat dry. Using a mandolin slicer, or a large knife, slice the cucumber into thin strips lengthwise. Set aside.
2) In a medium bowl, mix tuna (including juice), mayonnaise, bell pepper, olives, black pepper, garlic, onion & chili powder, 1 tablespoon of the parsley and lemon juice and stir until well incorporated. Add crackers (if using) and mix well.
3) Lay the sliced cucumbers on a flat board. Spread a thin layer of the tuna salad over and roll. Luck the end the of the tuna roll with a toothpick. This method prevents the rolls from unrolling.
4) Transfer to a serving plate and garnish with the remaining 1/2 tablespoon parsley. Serve.
Tip/Note: I’ve purposely added crackers to my tuna salad rolls to add some crunchiness to it. Further, it helps maintain the shape of the rolls, specially while eating. But be sure to drain the tuna before mixing it with the other ingredients, IF not using crackers. Otherwise, the salad filling would come out watery and will make the rolling very difficult difficult. Also, I did not put any salt on the recipe and the rolls still turned out delicious!