Light and Healthy Cabbage Tuna Rolls Recipe
How to Make Simple Diet Cabbage Tuna Rolls: A Healthy and Delicious Meal
Introducing a cabbage and tuna roll recipe that’s light and healthy. It’s a satisfying yet not-too-heavy option perfect for a diet meal.
Main Ingredients- 1 can (150g) Tuna, drained
- 2 large Cabbage leaves
- 1 bowl (approx. 200g) Cooked Rice
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
First, prepare 1 can of tuna. Open the can and drain the oil thoroughly using a sieve. This helps to keep the flavor light and not greasy.
Step 2
Add 1 tablespoon of mayonnaise to the drained tuna and mix well with a fork until combined. This will create a smooth and savory tuna mayo filling.
Step 3
Select 2 of the largest, widest outer leaves from the cabbage. Either microwave them for about 1-2 minutes or steam them for 2-3 minutes. This will soften the cabbage leaves, making them easier to roll.
Step 4
Trim the thick, fibrous core from the softened cabbage leaves by lightly scoring it with a knife or carefully cutting it away. This ensures an even thickness for neat rolling.
Step 5
In a bowl, combine about 1 bowl of cooked rice with 1 tablespoon of sesame oil. Gently mix with a spatula or rice paddle. The sesame oil adds a fragrant and savory depth to the rice.
Step 6
Lay out a prepared cabbage leaf flat. Spread the seasoned rice thinly over the leaf, covering about two-thirds of its surface, similar to how you’d prepare for making sushi rolls.
Step 7
Place a portion of the tuna mayo filling onto the rice. Then, starting from one edge, roll the cabbage tightly, just like rolling a kimbap. Rolling it firmly from the start will prevent it from unraveling.
Step 8
Slice the tightly rolled cabbage tuna rolls into bite-sized pieces, about 2-3 cm thick. This size is perfect for eating in one go. Dipping your knife in a little water before slicing can help achieve cleaner cuts.
Step 9
Arrange the sliced cabbage tuna rolls neatly on a serving plate. Standing them upright can make for an attractive presentation.
Step 10
Top each cabbage roll piece with a dollop of the tuna mayo mixture prepared in step 2. Using a spoon or small scoop will help you place it neatly.
Step 11
Finally, finely chop the Cheongyang chili pepper and sprinkle it over the tuna mayo. The slight spiciness of the chili will cut through the richness and add a refreshing finish. You can also add a sprinkle of parsley flakes for extra color and flavor, if desired.
