Nori Wraps with Tuna Salad

This refreshing tuna-filled nori wrap has become my go-to lunch option when I'm craving something light yet satisfying. The combination of creamy avocado, crunchy cucumbers, and protein-packed tuna creates a perfectly balanced meal that won't weigh you down.

I started making these nori wraps during my transition to paleo eating, and they've remained a staple in my weekly meal rotation. Even my kids who initially wrinkled their noses at seaweed now request these regularly!

Ingredients

• Canned tuna: Provides lean protein without extra oils or additives. Look for sustainably caught varieties.
• Paleo mayonnaise: Adds creaminess and holds the tuna salad together. Choose one made with avocado oil for best flavor.
• Ripe avocado: Contributes healthy fats and a buttery texture. Select fruits that yield slightly to gentle pressure.
• English cucumber: Offers refreshing crunch and hydration. These thin skinned cucumbers require no peeling.
• Butter lettuce leaves: Create a barrier between wet ingredients and the nori. The tender leaves add subtle sweetness.
• Alfalfa sprouts: Provide a nutritional boost with their high enzyme content. Always buy fresh sprouts from reputable sources.
• Seaweed sheets: Deliver minerals from the sea and act as the wrapper. Choose authentic nori without additives.
• Roasted sesame seeds: Add a nutty flavor dimension and calcium. Toasting enhances their flavor profile.
• Coconut aminos: Offer a soy free alternative to soy sauce with a milder, slightly sweet flavor.
• Paleo Sriracha: Brings optional heat for those who enjoy a spicy kick. Adjust amount to your preference.

Step-by-Step Instructions

Prepare The Tuna Mixture:

In a medium bowl, combine the drained tuna with paleo mayonnaise until well incorporated. Season generously with salt and freshly ground black pepper to taste. The texture should be moist but not soggy, so add mayonnaise gradually until desired consistency is reached.

Slice And Prepare Vegetables:

Cut the English cucumber into thin matchsticks about 3 inches long for easy rolling and a satisfying crunch in every bite. Slice half an avocado thinly for even distribution throughout the wrap. Wash and dry the butter lettuce leaves and alfalfa sprouts thoroughly.

Assemble The Wraps:

Place a sheet of nori on a clean, dry surface with the shiny side down. Arrange a lettuce leaf in the center, creating a base for the other ingredients. In a straight line, layer the cucumber matchsticks, avocado slices, alfalfa sprouts, and a portion of the tuna mixture. Leave about an inch of space on both ends of the nori sheet.

Roll And Seal:

Starting from the edge closest to you, carefully begin rolling the nori sheet away from your body, keeping the filling contained. Apply gentle pressure to create a tight roll. The natural moisture from the vegetables will help seal the edge of the nori. If needed, dab a small amount of water along the far edge to ensure it seals properly.

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The nori sheet is truly the unsung hero of this recipe. I discovered its unique umami flavor adds incredible depth to the wrap that no tortilla could match. My husband, initially skeptical about seaweed wraps, now packs these for his office lunches several times a week!

Make-Ahead Tips

These nori wraps can be prepared up to 24 hours in advance, but there's a special technique involved. Assemble everything except the nori sheets, storing your tuna mixture and prepped vegetables separately in airtight containers. When ready to eat, simply roll everything in fresh nori sheets to prevent sogginess. If taking to work, pack the nori sheets between paper towels to maintain crispness until assembly time.

Paleo Substitutions

The beauty of this recipe lies in its adaptability to various dietary needs. For AIP compliant wraps, replace the mayonnaise with mashed avocado and skip the Sriracha. For a vegan version, substitute the tuna with diced tempeh or hearts of palm for a similar flaky texture. Those avoiding nightshades can replace the Sriracha with a ginger-garlic paste for an alternative flavor kick without the heat.

Cultural Context

Nori wraps have roots in Japanese cuisine, where seaweed has been used for centuries as both food and medicine. Traditional Japanese hand rolls (temaki) inspired this paleo adaptation. While authentic temaki typically contains rice and specific Japanese ingredients, this version honors the technique while incorporating ingredients that align with paleo eating principles. The addition of coconut aminos instead of soy sauce maintains the umami flavor profile while keeping the dish grain and soy free.

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These flavorful wraps make lunchtime exciting without compromising your paleo goals. Enjoy the fresh, balanced taste in every bite!

Frequently Asked Questions

→ Can I use a different type of lettuce?

Yes, you can substitute butter lettuce with other varieties like romaine or green leaf, though butter lettuce provides an optimal texture and size for wraps.

→ Is there a substitute for paleo mayonnaise?

You can use regular mayonnaise, mashed avocado, or even Greek yogurt if you prefer an alternative to paleo mayonnaise.

→ How do I prevent the nori wraps from getting soggy?

Make sure to layer dry ingredients like lettuce and cucumbers first to create a barrier, and only add wet ingredients like the tuna mixture just before rolling and serving.

→ What dips can I serve with these wraps?

Besides coconut aminos and paleo Sriracha, you can try tamari, wasabi mayo, or a sesame-based dressing for additional flavor options.

→ Can I prepare these in advance?

It's best to prepare nori wraps close to serving time to preserve freshness and prevent the seaweed from softening. If needed, store unrolled ingredients separately.