Delicious Paleo Nori Wraps with Tuna (Print version)
Crisp nori sheets folded around tuna, avocado, cucumber, and egg for a fresh paleo lunch in 15 minutes.
# Ingredients:
For the tuna filling
01 -
2 cans (5 oz each, 142 g each) tuna, drained well
02 -
3 tablespoons paleo mayonnaise
03 -
1 tablespoon fresh lime juice
04 -
1 teaspoon coconut aminos
05 -
1 teaspoon paleo-friendly hot sauce, optional
06 -
1/4 teaspoon fine sea salt, plus more to taste
07 -
1/8 teaspoon black pepper
For the wraps
08 -
4 toasted nori sheets
09 -
1 medium avocado, thinly sliced
10 -
1 Persian cucumber or 1/3 English cucumber, thinly sliced
11 -
2 hard-boiled eggs, thinly sliced
12 -
1 tablespoon toasted sesame seeds
13 -
1 small handful cilantro or microgreens, optional
# Instructions:
01 -
Drain the tuna very well. In a bowl, stir together the tuna, paleo mayonnaise, lime juice, coconut aminos, hot sauce if using, salt, and pepper until just combined.
02 -
Slice the avocado, cucumber, and hard-boiled eggs thinly. Keep everything close by before opening the nori so the sheets stay crisp.
03 -
Place one nori sheet shiny side down. Gently fold it in half both ways to mark four squares, then cut one slit from the bottom edge to the center point.
04 -
Place avocado on one lower square, cucumber on the next, tuna on the third, and egg on the last. Sprinkle the tuna or egg with sesame seeds and cilantro if using. Keep layers thin and edges mostly clear.
05 -
Starting at one side of the slit, fold one filled square over the next. Continue folding around the sheet until you have a compact square wrap. Press gently to help it hold.
06 -
Repeat with the remaining nori sheets and filling. Eat right away while the nori is crisp, or slice each wrap in half with a sharp knife.
# Good to know:
01 -
Best eaten immediately after assembling.
02 -
Use dry hands when handling nori sheets.
03 -
Prep fillings ahead, but fold wraps just before serving.