In place of the usual wrapping, thin peeled ribbons of cucumber do the job in this low-carb roll, built around raw tuna tossed in a spicy sauce and rolled tightly with avocado. Inspired by the Japanese roll tradition, it is a light yet satisfying option for seafood lovers.
Cut the fresh tuna into small even cubes, taking care that each piece is roughly the same size.
Toss the diced tuna with the soy sauce, sesame oil, hot sauce and lemon juice, then chill in the fridge for 20 minutes.
Peel the cucumber lengthwise into thin ribbons with a peeler, setting the thick core aside.
Lay three or four cucumber ribbons side by side, place a slice of avocado and some of the tuna mixture on top, and roll tightly.
Arrange the rolls seam-side down on a tray and chill in the fridge for 20 minutes to help them hold their shape.
Slice each roll into three pieces with a sharp knife, sprinkle with sesame seeds, and serve with wasabi.
Only use fresh, sashimi-grade tuna from a trusted source; since it is eaten raw, prepare it without delay and without cooking. Allergens: contains fish, sesame and soy.
Cut back the hot sauce and add a few extra drops of sesame oil instead for a milder version that works better for children.
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