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Tuna salad nori wraps with avocado slices and sesame seeds on a white plate

Tuna Salad Nori Wraps

Wild-caught tuna mixed with crunchy vegetables and creamy seasoned dressing, wrapped in crisp nori with fresh avocado and sesame seeds. Paleo, gluten-free, dairy-free, and ready in 5 minutes.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: American, Japanese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans wild-caught tuna drained well
  • 3 tbsp celery chopped
  • 3 tbsp carrots chopped
  • 2 tbsp cucumbers chopped
  • 1 tbsp white onion chopped
  • 4 tbsp mayonnaise
  • 2 tbsp whole grain mustard or Dijon mustard
  • 0.25 tsp ground ginger
  • 0.25 tsp garlic powder
  • sea salt and black pepper to taste
  • large nori seaweed wraps for serving
  • sesame seeds for serving
  • avocado sliced, for serving

Equipment

  • Large mixing bowl
  • Fork

Method
 

  1. Drain both cans of tuna thoroughly. Add to a large bowl and mash into small even pieces using a fork.
  2. Add chopped celery, carrots, cucumbers, and white onion. Spoon in the mayonnaise and whole grain mustard. Add ground ginger, garlic powder, salt, and pepper. Mash and stir everything together until fully combined. Taste and adjust seasoning.
  3. Lay a large nori wrap flat on a clean surface. Scoop a generous portion of tuna salad onto the center. Top with sesame seeds and fresh avocado slices.
  4. Roll the wrap tightly from one side, tucking in the filling as you go. Serve immediately while the nori is still crisp.

Notes

Assemble wraps right before eating for best texture. Store tuna salad separately in an airtight container for up to 3 days. Canned salmon or chicken can replace tuna. Add sriracha or coconut aminos for extra flavor.