Curried Tuna Roll Ups

Close up top down shot of completed Curried Tuna Salad Roll Up garnished with blacks sesame seeds, diakon pickles and green onions.

5 from 4 votes

Curried Tuna Salad Roll Ups are a super easy appetizer or lunch idea made with zippy curry tuna salad with Japanese Diakon pickles rolled up in a gluten-free tortilla.

Prep Time15

Total Time15

Course: Sandwiches, Pizza

Cuisine: Japanese

Servings: roll ups

Calories: 60kcal

Author: HWC Magazine

Ingredients

10 oz tuna fish canned in water
2 stalks celery finely chopped
2 tablespoon onion chopped
⅓ cup pickled diakon radish chopped
⅓ cup mayonnaise (we used Kewpie)
2 teaspoon curry powder
salt and pepper to taste
2-3 flour tortillas medium sized (can use gluten-free, low carb or regular wraps)
Black sesame seeds, diakon pickles, green onions, radishes garnish - all optional

US Customary - Metric

Instructions

Drain and then squeeze the tuna out with your hands. The goal is to remove as much moisture as possible, so the tortilla stays dry. Do not use tuna in oil but instead use tuna in water.
Put your drained tuna in a medium bowl and add your chopped celery, onion, pickled daikon, mayonnaise, curry powder and salt and pepper to taste.Stir well
Place a tortilla on your cutting board. Lay flat. Spread approximately ⅓ of the tuna mixture on the wrap and then spread it to about 1 cm to the edge.
Fold each side of the tortilla in and roll up tightly.
Cut Curried tuna salad roll ups once in the middle. Then, cut each half into 4 sections for a total of 8 slices. See photos above for details.
Garnish with black sesame seeds, daikon pickles, green onions, radishes or whatever your little heart desires. We set each curried tuna salad roll up on salad leaf to serve.
Enjoy! Can be served immediately or refrigerated in a sealed container for up to 24 hours.

Notes

It’s really important to make sure that you use tuna in water and not oil and that you squeeze your tuna out dry. This helps keep the tortilla dry.

If you do not have or cannot find daikon pickles, substitute with dill pickle relish or other sweet/sour pickles.

We used kewpie mayonnaise, but you can use any brand of mayonnaise that you personally like.

Chop your celery and onion finely so that your wraps are easy to wrap. We like our curried tuna salad roll ups only mildly spicy, so we used 2 teaspoons of curry powder. Feel free to reduce or increase to obtain your desired level of spiciness.

We used gluten-free tortilla wraps for our gluten-free friends and low carb tortillas for the carb conscious friends. The most important thing is to make sure your tortillas are fresh and pliable. You can pop them in the microwave for 10 to 20 seconds to soften them up if needed. We used medium sized burrito tortillas.

The amount of tuna salad needed will be dependent on how large your tortillas are. You will be able to make at least 2 tortillas. Any extra tuna salad is delicious in sandwiches, with crackers, in a lettuce wrap or a dollop in an avocado.

Nutrition