Baby Bok Choy Tuna Rolls

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 Lunchabulous 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.

Baby Bok Choy Tuna Rolls



    • 1 can white tuna in water, drained
    • 3/4 cup mayo
    • 1/4 small onion, diced
    • 1/2 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
    • 1/3 cup soy sauce
    • 1 tbsp apricot preserves
    • 1 dash Sriracha sauce
    • 1 tbsp hot water



  1. Combine tuna through S&P in a mixing bowl, and stir the heck out of it. You want to break up all those tuna chunks.
  2. Put about 1 tablespoon of tuna salad into the fattest portion of the bok choy leaf.
  3. Roll up and secure with a toothpick.
  4. Whisk together soy sauce through water; serve with tuna rolls.

Preparation time: 20 minutes

Number of servings: 4

You will love this tuna salad by the way. You won’t be able to stop licking the spoon.

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.

I know. They look like little cocoons.

You didn’t have to think that. Think about how delicious these will be when you make them.

And stop thinking about the movie Cocoon.


~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. minnie@thelady8home

    Those looks absolutely,gorgeously delicious!! And so easy too!!
    I’ve never heard of Sriracha sauce…what’s that made of?

    1. Dixie Chik

      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!

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