This entire recipe feeds about two people, with about 3.5 grams of carbs per serving. These are best eaten right after they are made, since--after a few hours--the avocado starts to brown.
Ingredients (makes 16-20 pieces)
- 1 medium size zucchini or cucumber
- 1 5-oz can tuna
- 1/2 avocado
- 1 1/2 tbsp mayonnaise (you can make your own using this recipe)
- 1 tsp crushed red pepper
- 2 tsp lemon or lime juice
- Salt and pepper, to taste
- Cayenne, to garnish
- Cut the zucchini in half length-wise. Using a peeler, peel the zucchini's cut, flat side from end to end in order to get one long and flat slice of zucchini. Do this to both halves of the zucchini until about 20 slices are obtained. (You might have to cut away at the zucchini lengthwise so that it's width will match the width of your peeler.)
- Drain the tuna (make sure it's as dry as can be), then add it to a mixing bowl along with the avocado, mayo, crushed red pepper, lemon juice, salt, and pepper. Mash everything together with a fork.
- Take a slice of zucchini and spread about a teaspoon's worth of the tuna-avocado mixture all over the slice, from end to end. Roll the zucchini up and place it on a platter. Repeat for the rest of the zucchini slices.
- Cover and refrigerate the zucchini roll-ups for about 10 minutes, then garnish with cayenne and serve immediately.
Nutritional Info (for the entire recipe)
Calories: 539 calories
Total fat: 32 grams
Total carbs: 18 grams
Dietary fiber: 11 grams
Net carbs (entire recipe): 7 grams
Protein: 32 grams