This tuna salad seaweed wrap is about to be your new favorite high protein & low carb lunch! It’s made without mayo, and lots of added veggies.

A tuna salad seaweed wrap cut in half and held in a hand.

Tuna salad is one of my favorite options for a quick lunch! It requires zero cooking, it’s protein-rich, and it’s easy to prep. Most of us are used to eating tuna salad as a sandwich or wrap with bread. Though I love using gluten-free bread when I can, the cost adds up.

A seaweed wrap is the perfect way to enjoy tuna salad, especially with the right mix-in’s. This version uses no mayo, and it absolutely easy and delicious.

Why you’ll love this tuna salad seaweed wrap

  • A no cook, quick and easy lunch. This lunch comes together in a flash and is protein rich!
  • A new way to enjoy tuna salad. Tuna salad is such a classic, but I love this recipe’s twist on a classic tuna salad sandwich.

The ingredients for the tuna salad seaweed wrap

  • Skipjack Tuna.
  • Avocado, Lemon Juice, Garlic Powder, Salt, and Pepper. This combines with the tuna to make tuna salad, mayo free.
  • Nori. I use these for a  large piece of nori.
  • Cucumber, Carrots, Pickled Red Onion, and Green Onions. I add these to my nori wrap with the tuna salad for some extra crunch, flavor, and nutrients!

How to make tuna salad seaweed wrap

  • Step One. Make the tuna salad with tuna, avocado, salt, pepper, garlic powder, lemon juice and mash with a fork until well combined.
  • Step Two. Add the tuna to one side of the nori and top with green onions, cucumbers, carrots, and pickled onions.
  • Step Three. Roll the nori and enjoy!


A tuna salad seaweed wrap after putting it together before rolling it.


Tips & Tricks

  • Make it easier by using pre-mashed avocado. I love buying avocado cups from Costco and mashing them with tuna for an even easier option.
  • Add some sides! This wrap is plenty filling on it’s own, but I would still round out your meal with a side like sweet potato or plantain chips.

Can you pack this for lunch ahead of time?

The best way to enjoy this is fresh, so you can easily pack the components separately and assemble on a plate to serve. However, it will stay relatively fresh in the fridge for a few hours. I would recommend prepping it in the morning rather than the night before to keep it as fresh as possible!


A plate with a tuna seaweed wrap cut in half with chips ready to be enjoyed.

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Tuna Salad Seaweed Wrap {no mayo}

  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free


Units Scale
  • 1 can skipjack tuna
  • 1 small avocado
  • Salt and pepper
  • 1 tsp garlic powder
  • 2 tsp lemon juice
  • 1 large piece of nori
  • 6 slices of cucumber, julliened
  • 1/4 cup shredded carrots
  • 1 spoonful of pickled red onion
  • 1 tbsp green onion, chopped


  1. Drain the can of tuna and add it to a bowl. Add the avocado, salt, pepper, garlic powder, lemon juice and mash with a fork until well combined.
  2. Lay the piece of nori out on a clean surface and spread the tuna on one side on the nori, leaving about 1/3″ of space on the edge. Top with green onion. Layer the cucumber, carrots, pickled onion next to the tuna.
  3. Roll the nori into a tight roll and slice in half with a knife. Serve the wrap fresh with a side of your choice!
  • Prep Time: 10
  • Category: Main Dishes
  • Method: No Cook


  • Serving Size: 1 serving
  • Calories: 451
  • Fat: 23g
  • Carbohydrates: 18.9g
  • Fiber: 9.5g
  • Protein: 44.3g

Keywords: tuna salad wrap