Baby Bok Choy Tuna Rolls are little bok choy leaves filled with tuna salad. Gluten free, carb free and addictively delicious!
I have looked for baby bok choy for so long…and I finally found them in a random little market in the middle of town that I rarely go to; I’m a die hard Publix fan. They know me by name there.
Anyway, I have a brand new respect for this particular market where I found my bok choy that plays so hard to get, and will continue to give it my business. They also have stuff I haven’t seen since I was a kid (frozen corn nugget thingies, rectangle shaped pizzas). You know…those things you hated to admit you loved?
Reminded me of school food.
Remember being back in elementary school? Getting all excited about your lunch tray – having those certain days that were special based on what the lunch ladies were serving up.
Let me give you a trip back in time to the school lunch days:
1. Chicken Finger Day – You stuffed your chicken in your rolls and dipped them in mashed potatoes. If you didn’t do this, I’m sorry you missed out on such an important part of childhood.
2. Chili Day – served with those fantastic grilled cheeses that were so freakin’ greasy and hard as a rock on the outside but completely delicious at the same time.
and finally…
3. Pizza Day – Rectangular deliciousness.
Don’t try to act like you didn’t love those things.
So, let’s talk about these little babies that made me so excited. I thought about grilling them, which I will be doing later, but I had something cold in mind. I made tuna salad and rolled it up in bok choy leaves – and made a sweet, kinda spicy dipping sauce for them.
These will be your new favorite no-carb snack.
Just sayin’.
These are like miniature tuna sandwiches wrapped up in crunchy bok choy – with a dipping sauce that gives it a sweet kick. SO. GOOD.
Here’s your printable –
Baby Bok Choy Tuna Rolls
Tuna salad wrapped in baby bok choy leaves - perfect lunch or light dinner.
Ingredients
- 1 can white albacore tuna in water, drained
- ¾ cup mayo
- ¼ small onion, diced
- ½ egg, boiled and chopped
- 4 pickled jalapeno slices, diced
- 4 dill pickle slices, diced
- Salt and pepper to taste
- 12 baby bok choy leaves, washed
- ⅓ cup soy sauce
- 1 tbsp apricot preserves
- 1 dash Sriracha sauce
- 1 tbsp hot water
Instructions
- Combine tuna through S&P in a mixing bowl, and stir the heck out of it - you want to break up those tuna chunks. Taste and adjust seasonings as needed.*
- Put about 1 tablespoon of tuna salad into the fattest portion of the bok choy leaf.
- Roll up and secure with a toothpick.
- Whisk together soy sauce through water; serve with tuna rolls.
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Notes
*The tuna salad will be better if allowed to sit in fridge for at least 3 hours, and best if overnight.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 138Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 733mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 6gThe provided nutrition calculated may not always be accurate.
This Post Has 2 Comments
Those looks absolutely,gorgeously delicious!! And so easy too!!
I’ve never heard of Sriracha sauce…what’s that made of?
Thanks so much! Sriracha is a hot chili sauce; you can find it in the Asian section of most supermarkets. It’s my current obsession!