119 CALORIES | 0.8G FAT | 0G SATURATES | 3G CARBS | 2.5G SUGAR | 0.2G SALT | 24G PROTEIN | 2G FIBRE
SERVES 2
1 x 180g tin tuna in water, drained
1 teaspoon wasabi paste
¼ red onion, finely chopped
4–6 fresh basil leaves, finely sliced
2 nori (seaweed) sheets 1 tablespoon lemon juice
1 spring onion
¼ cucumber, peeled and sliced lengthways into quarters
1. Place the tuna, red onion, lemon juice, wasabi and basil in a bowl and mix together.
2. Lay a nori sheet, shiny side down, on the mat and spread half of the tuna mix across the sheet in a thin layer, but leaving the furthest edge clear.
3. Lay the spring onion and cucumber down the middle of each sheet, then use the mat to roll the sushi up, applying gentle pressure to keep the roll tight.
4. When you get to the far edge of the nori, dab it with a little water to seal it up. Trim the ends with a sharp knife, then slice the long roll into half, and then half again. Repeat with the second nori sheet, then serve.
