Finding an appetizer that is both healthy and crowd-pleasing can be a challenge, especially when you follow Whole30 or a paleo-style eating plan. If you feel like you always serve raw vegetables with a dip, try something different: Tuna Temaki, or tuna hand rolls. These little cones are attractive, flavorful, and surprisingly easy to assemble. Make the filling ahead of time and put the components out for guests to roll their own — they’ll think you’re fancy, and you’ll spend more time visiting than fussing in the kitchen.
Tuna temaki works well for gatherings of any size and is simple to adapt to different dietary needs or flavor preferences. The basic version uses canned tuna mixed with compliant mayonnaise and thinly sliced green onions, while the fillings — cucumber, carrot, cilantro, and a slice of serrano for heat — add texture and brightness. If you prefer, you can swap the canned tuna for fresh tuna tartare or another protein. The hand-roll format also makes it easy to prepare for game day, brunch, or an elegant appetizer course.
These hand rolls can be assembled in minutes and make a colorful, healthy option that feels special. Offer a variety of fillings and let guests customize their cones, or prepare them in advance for a quick lunch that breaks up the routine. Below you’ll find a clear ingredient list, step-by-step instructions, and useful tips for making the best temaki at home.
- 2 cans water-packed tuna (Wild Planet or a similar high-quality brand works well), drained
- 2 green onions, thinly sliced (white part only)
- 2 tbsp compliant mayonnaise (homemade or store-bought, depending on your diet)
- 4 sheets nori (toasted seaweed)
- 1 English cucumber or 2 Persian cucumbers, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1 serrano pepper, sliced very thinly (optional, for heat)
- 1/2 cup cilantro leaves or cilantro microgreens
- Salt and freshly ground black pepper, to taste
- In a medium bowl, combine the drained tuna, mayonnaise, and sliced green onions. Season with salt and pepper to taste and gently mix until the ingredients are evenly combined.
- Cut each sheet of nori into quarters so you have 16 rectangular pieces suitable for hand rolls.
- Place a piece of nori shiny side down. Put about 1 tablespoon of the tuna mixture on the lower corner of the nori, then add a couple of cucumber matchsticks, a few carrot matchsticks, a thin slice of serrano (if using), and a few cilantro leaves.
- Starting from the lower left-hand corner, roll the nori into a cone shape. If the edge does not stick, dampen your fingertip with a little water and run it along the seam to seal the cone.
- Repeat with the remaining nori and fillings. Serve the hand rolls immediately for best texture, as nori can soften over time.
– Make-ahead: Prepare the tuna filling and slice the vegetables up to a day in advance; keep them refrigerated separately and assemble close to serving time so the nori stays crisp.
– Variations: Swap the canned tuna for leftover cooked salmon, shrimp, or a fresh tuna tartare for a more upscale option. Add thin slices of avocado for creaminess or a few drops of sesame oil for a different aromatic note.
– Serving: Arrange cones standing upright in a wide glass or cone holder so guests can easily help themselves. Provide small plates or napkins — temaki are meant to be handheld.
– Dietary notes: This recipe is easily compatible with Whole30 and paleo guidelines if you choose compliant mayonnaise and avoid non-compliant sauces.