Cucumber Tuna Seaweed with Sriracha

Name: Cucumber Tuna Seaweed with Sriracha
Yield: 320 g
Ingredients: Sriracha Sauce 25 g; Yemat Wetland Seaweed 5 g; Fried Egg (excluding salt) 55 g; Mild Tuna 135g 67 g; Romaine Lettuce 28 회분(10장); Fresh Cucumber 30 인분; Mixed Grain Rice 110 g

Difficulty EASY 401 kcal

#Low Sugar #High Protein #Low Calorie #Low Carb

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Ingredients

Main ingredients

Sriracha Sauce 25 g
Yemat Wetland Seaweed 5 g
Fried Egg (excluding salt) 55 g
Mild Tuna 135g 67 g
Romaine Lettuce 0.4 회분(10장)
Fresh Cucumber 0.5 인분
Mixed Grain Rice 110 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 42.55 g 42%

Protein 26.98 g 26%

Fat 14.64 g 32%

Serving size 320g

Cooking steps

1

Cut the cucumber and seaweed into bite-sized pieces.
2

Drain the oil from the canned tuna and prepare it.
3

Place tuna on the cucumber and wrap it with seaweed.
4

Drizzle with Sriracha sauce to finish.

Cucumber Tuna Seaweed with Sriracha

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