spicy cucumber and tuna wraps

  • 2 telegraph (large) cucumbers
  • 1 avocado, seed removed
  • 1 teaspoon lemon juice
  • ¼ teaspoon shichimi togarashi+, plus extra to serve
  • ½ teaspoon sea salt flakes
  • cracked black pepper
  • 150g kale, leaves trimmed and cut into small pieces
  • 1 cup mint leaves 
  • 1 carrot, peeled and shredded
  • 185g can tuna chunks in chilli oil, drained  
  1. Using a mandolin, thinly slice the cucumbers into strips and set aside. Place the avocado, lemon juice, shichimi togarashi, salt and pepper in a large bowl. Using a fork, mash to combine.
  2. Lay 2 of the strips of cucumber, side by side and overlapping halfway, on a flat surface. Top 1 end with 1 teaspoon of the avocado mixture, a little of the kale, mint, carrot and tuna. Roll to enclose and repeat with remaining ingredients. Serve with extra shichimi togarashi for sprinkling.  Makes 12

+ Shichimi togarashi is a Japanese spice mix and is available from Asian supermarkets.

RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox