Cucumber and Tuna-Salad Sushi Rolls

Stay powered up between meals with a poppable high-protein snack.

by Jamie Vespa, R.D. Recipe Developer

When you need something filling that won't hurt, this snack can be a go-to: Cucumber has minimal fiber and a high concentration of water, which makes it easy to digest during a UC flare, and tuna gives you a healthy dose of protein that will keep you satisfied. Get the scoop on how we developed our UC Cooking Club recipes!

Total Time
15 min


  • 1 (3-oz.) pouch wild albacore tuna, drained
  • 2 tsp. mayonnaise
  • ¼ tsp. lemon zest, plus 1 tsp. fresh lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 English cucumber, halved crosswise


    1. Combine tuna, mayonnaise, lemon zest and juice, mustard, salt, and pepper in bowl; mix well.
    1. Trim ends off cucumber; save for another use. Slice cucumber halves lengthwise into 10 ⅛-inch-thick ribbons using a mandoline or other manual slicer. Lay slices flat on a cutting board. Spoon 2 tsp. of the tuna mixture towards one end of each cucumber ribbon, about 1 inch from the edge. Fold edge of each cucumber ribbon over tuna and continue to roll into sushi-sized bites.

Nutrition Info

Per Serving: 202 calories; 8g fat; 1g saturated fat; 41mg cholesterol; 874mg sodium; 7g carbohydrate; 3g fiber; 27g protein; 41g sugar; 64mg calcium; 1mg iron; 438mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.