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High Protein Tuna Salad Nori Wraps

High Protein Tuna Salad Nori Wraps - recipe card
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These crispy nori wraps are packed with a creamy, protein-rich tuna salad mixed with Greek yogurt and crunchy vegetables. Wrapped in toasted nori sheets, they offer a savory, umami-packed bite that’s perfect for a light lunch or a high-protein snack.

Ingredients

Scale
  • 3 cans (5 oz / 142 g each) solid white albacore tuna in water, drained and flaked
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup full-fat Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice (about 1/2 lemon)
  • 1/4 cup celery, finely diced (about 1 stalk)
  • 1/4 cup red onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp fresh chives, chopped
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 8 sheets nori (about 8 x 7 inches each)
  • 1 medium cucumber, seeded and cut into 3-inch long thin strips (about 2 cups)

Instructions

  1. Drain the canned tuna thoroughly by pressing it against a fine-mesh strainer to remove excess liquid. Place the flaked tuna in a large mixing bowl, breaking up any large chunks with a fork.
  2. Add the nonfat Greek yogurt, full-fat Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice to the bowl. Stir until the mixture is creamy and well combined, ensuring the yogurt and mayo are fully incorporated with the tuna.
  3. Fold in the celery, red onion, red bell pepper, and chives. Mix gently until all vegetables are evenly distributed. Season with kosher salt and black pepper, taste, and adjust seasoning if needed.
  4. If the salad seems too thick, add a teaspoon of lemon juice or water to loosen it slightly. The ideal texture should hold together when squeezed but not be overly wet.
  5. Lay one nori sheet on a clean, dry work surface with the shiny side facing down. If using a bamboo mat, place the nori on it with the mat’s slats running horizontally.
  6. Spoon about 1/2 cup of the tuna salad onto the bottom third of the nori sheet, leaving a 1-inch border at the bottom and spreading it into a horizontal log about 1/2 inch high.
  7. Arrange a few cucumber strips (about 4-5) along the top of the tuna salad. The cucumber adds crunch and freshness.
  8. Moisten the top edge of the nori with a finger dipped in water. Fold the bottom edge over the filling, tuck tightly, and roll firmly into a cylinder. Repeat with the remaining nori and filling.
  9. Let each wrap rest seam-side down for 1 minute to help the nori seal. The nori will slightly soften—this is normal and makes the wrap easier to eat.
  10. Slice each roll in half with a sharp knife, if desired. Serve immediately for maximum crispness, or wrap tightly in plastic wrap for up to 4 hours in the refrigerator.

Notes

Storage: Keep assembled wraps in an airtight container in the refrigerator for up to 24 hours. They are best eaten within 4 hours; nori will soften over time. Freezing is not recommended due to texture changes. To re-crisp, toast the wraps in a dry skillet over medium heat for 30 seconds per side, but do not microwave. For meal prep, store the tuna salad separately in the fridge for up to 2 days and assemble the wraps fresh.

Nutrition

Keywords: tuna salad, nori wraps, high protein, no-cook, healthy lunch, low-carb, gluten-free, quick meal, Japanese fusion, protein-packed snack, Greek yogurt, canned tuna, seaweed wrap

Find it online: https://thehighproteinrecipes.com/high-protein-tuna-salad-nori-wraps-recipe/