Green Goddess Hummus

A few weeks ago I made and shared Green Goddess Dressing with you. This dressing is so different and very delicious. I could not help but think it would make a great Hummus flavor too. So I tried it right away. I used the microwave hummus method and substituted a little mayonnaise and sour cream for the tahini. I used the fresh herbs like in the dressing, chives and parsley are perfect in the hummus too. I tried it with garlic and it was too strong. I did experimented with the anchovies a bit. The first time I made it I just used maybe three and thought it needed more. I added all the anchovies from the dressing recipe and it was delicious and savory. However, I did notice the last serving of hummus was stronger in that anchovy flavor than the first. So if you are new to anchovies you may want to start with half of the amount and add to taste. I served it with all green veggies but it is delicious with any vegetables. I recommend giving it a try if you are looking for a new and savory way to eat more hummus.

Green Goddess Hummus
Makes 2 cups

Ingredients

15 oz. can chickpeas, undrained
2 oz. can anchovy fillets, or to taste
1/2 cup chopped parsley
3 Tbsp chopped chives
2 Tbsp Mayonnaise
2 Tbsp sour cream
1-1/2 Tbsp tarragon vinegar
Kosher salt and black pepper, to taste

Directions

Microwave undrained chickpeas in a mixing bowl for 4-5 minutes, set aside.

Put all other ingredients in a blender; blend until herbs are very fine, smooth and green in color. Add chick peas only, process until smooth and creamy, scraping down sides as needed. Add chickpea liquid one tablespoon at a time until desired consistency (3 Tbsp.), it will thicken once refrigerated. Taste and adjust seasonings as needed.

Cover and refrigerate until needed. Best if allowed to blend for some time. It tastes even better after refrigerated and flavors have had time to develop.

To serve, garnish with a little olive oil and chives. Serve with veggies, crackers and/or pita. Keep leftovers in the refrigerator for up to 1 week. 

Masonables

I think we already discussed that an empty Fruit Cup + Mason Jar = delicious snacks and lunches! And even breakfast or dessert! Well now introducing the Masonable! It is the Mason Jar equivalent to a Lunchable. Check this out those fruit cups fit on top of a wide mouth Mason jar too. Now you can pack your crackers on top of your Tuna Salad, Chicken Salad, Egg Salad, or Deli Meat and Cheese. You can make your own Mason jar lunchable or a Masonable.

You might ask why not just put your crackers in a food storage bag? Well they could easily be crushed by a heavy soda can or bottle of water in your lunch bag. With the mason jar and fruit cup they have their own protective bubble. The crackers arrive to your lunch destination in their original shape. Doesn't that make meal prep a little exciting? 

Well when I started thinking about lunches that included crackers, the first lunch that came to mind was tuna salad. So that is what I did first. It worked perfectly! I used our family recipe but you could use any recipe you like. Just fill the jar, top with the lid, stack up round crackers you love, cover with an inverted fruit cup and the ring. You are ready to go. So easy!

Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

8 round crackers
1 cup Tuna Salad

Directions

Fill mason jar with tuna salad. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

Guess what! You can use two fruit cups with each mason jar. One inside the jar and one on top. The ring still secures the jar. Now you can pack crackers and a sauce. Think about what that could do for Mason Jar Salads? You can have your salad, dressing and crackers or croutons too! Am I too excited? I might be. Anyway...

Many, many years ago when Lunchables first came out, dear sister's favorite was one that came with a little packet of herb mayo. They do not sell anything like that today and she still mentions it now and then. So when I was thinking about making these Masonables I wanted to include one with a sauce. So here it is a Ham & Cheese Masonable with a Dill Mayo. This mayo is delicious with ham and cheese. The dill and mustard makes it zesty. It is also great with turkey and cheese too.

Ham and Cheese Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round crackers
2 slices of cheese, quartered
4 slices of ham, halved and folded
Dill Mayo (recipe below)

Directions

Fill mason jar with slices of ham and cheese. Place one fruit cup in the top of the jar and spoon in the dill mayo. Place lid on top of the cup. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

Dill Mayo
Serves 1

Ingredients

1 Tbsp. Mayonnaise
1/2 tsp. grainy Dijon mustard
1/8 tsp. dill, dry

Directions

Combine well and serve. Keep refrigerated until ready to use.

I hope this meal prep idea will help you with your future lunches. Don't forget to pack a fruit cup too! You need more empties to make more Masonables. And watch out for more Masonables in the future. I have at least four more ideas to try out.

Linking to:
Tornadough Alli: Throwback Thursday Link Party
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Piri Piri Salmon Tacos

I'm bringing Piri Piri back! Yes I am at it again, going to see how many times I can mention Piri Piri in a post. No really, I decided to put all the delicious Piri Piri seasonings, sauces and condiments to use tonight for tacos. I used salmon tonight but I look forward to trying many other varieties of fish and shrimp. The salmon is deliciously smokey from the Piri Piri Seasoning. The Spicy Cilantro Coleslaw adds fresh, sweet heat with the honey and jalapenos. The Piri Piri Mayo is creamy and spicy. It is the Piri Piri Sauce that is in there. I love the sweet flavor of the red bell pepper but it also brings the heat of the bird's eye chilies. It is funny that each component is spicy on their own but when you put it all together it to not too much. It is just right, great flavor and heat. I will definitely make these tacos again. I can't wait to roast a whole side of salmon and make these for Mom. It comes together so easily. This morning I made the Piri Piri Sauce first, then the Piri Piri Mayo and put them both in the frig to blend. Then about an hour before I was ready to eat put the coleslaw together. With all the components ready the cook and assemble was so fast. Another great, fast and healthy dinner thanks to Piri Piri.

Piri Piri Salmon Tacos
Serves 1

Ingredients

5 to 6 oz. Salmon filet
Piri Piri Seasoning, to taste
Kosher salt, to taste
2 to 3 flour tortillas
2 to 3 tsp. Piri Piri Mayo
Spicy Cilantro Coleslaw
Cilantro, to garnish

Lime wedge

Piri Piri Sauce

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with salt and Piri Piri Seasoning. Bake for 6 minutes, remove from oven and flake with a fork.


Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To serve spread each tortilla with Piri Piri Mayo, top with Spicy Cilantro Coleslaw, salmon, a squeeze of lime, cilantro and more Piri Piri Sauce. 

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
The Tumbleweed Contessa: What'd You do This Weekend?

Grilled Shrimp Po Boy with Kickin' Po Boy Sauce

Happy New Year everyone! (Very belated) I have observed all my New Year Traditions. I spent it with my favorite person in the world. I had a meal of smothered cabbage and black eye peas with the family when I returned. This year is off to a great start.

Central Texas was cold and rainy. We cooked black eye peas and a few other things together. We discovered we do not like fresh black eye peas we prefer dried. This totally surprised both of us. I mean fresh is usually better? Right? I guess in this case we have been cooking from dry so long that they evoke that comforting memory. The fresh were not bad? Just different. They smelled and taste different. They even took longer to cook. Odd? We won't try that again.

We did make a good old fashioned 7 Layer Dip for New Year's Eve. We made our own guacamole and added many pickled jalapenos, so technically it might have been an eight layer dip. It was amazing how happy this made us. I don't know why I don't make this more often. It has been years since I made one. We also cooked many other things. Mayo Baked Tilapia and Veggies, Beef Filet and Mushroom Pan Sauce and of course lots of Breakfasts. That is his specialty. But the stand out recipe of the week was a Grilled Shrimp Po Boy. 

This Po Boy was amazing! It was really just a "winging it" recipe. My favorite person wanted a good po-boy on good bread. So he bought the bread from Jimmy John's. As for what to put on the po boy? We both agreed shrimp. We talked about using a marinade for BBQ Shrimp he was given by a friend. Well? We left our shopping list at home so we left a key ingredient at the store. So this marinade is the result. It was still great. I don't know if you can tell much difference from the original. They are well flavored with a hint of smoke from the grill. Perfect on their own or on a po boy. I asked what kind of sauce he wanted. He said something with a kick. Well I think "winging it" yet again worked to our benefit. We now have a Kickin' Po Boy Sauce. It's spicy, creamy, a little sweet and tangy. It had a nice flavor kick but did not over power or compete with the shrimp. It was so good! I will definitely make this for the family soon. Maybe on a warm day. We nearly froze to death at the grill that night. It was so so cold! But totally worth it. (Smiling)

Grilled Shrimp Po Boy with Kickin' Po Boy Sauce
Serves 2 or 3

Ingredients

For Shrimp and Marinade:
1 lb. large shrimp, peeled and deveined
1/2 cup olive oil
1/4 cup ketchup
3 Tbsp Worcestershire Sauce
3 cloves minced garlic
1 tsp salt
1 tsp black pepper
1 tsp hot sauce
2 tsp horseradish

For Kickin' Po Boy Sauce:
2 Tbsp. ketchup
2 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 to 2 tsp. capers
Kosher salt and black pepper, to taste

For Po Boy:
French bread, sliced in halved
Butter, softened
Kickin' Po Boy Sauce (recipe above)
Shredded lettuce
Tomato, sliced
Kosher salt and black pepper, to taste
Grilled shrimp

Directions

For Shrimp Marinade: Combine everything but shrimp in a jar and shake to combine. Pour over the shrimp to cover. Let marinade at least 30 min before grilling.

For Kickin' Po Boy Sauce: Combine ingredients stirring well to combine. Set aside for later.

For the Po Boy: Pre-heat the grill to medium high heat. Butter both insides of french bread. Grill the shrimp a few minutes each side, until opaque and has nice grill marks. Place bread on the grill butter side down. Grill until butter has melted and has nice golden brown grill marks. Remove from grill and assemble the po boy. Spread the kickin' sauce on both sides of the bread, place lettuce, tomatoes on bottom half of bread. Season with salt and pepper. Top with grilled shrimp and the top half of the bread. Cut into 2 or 3 sandwiches. Serve immediately!

Linking to:
Ms. enPlace: See Ya in the Gumbo
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Bruschetta Turkey Burgers

This recipe gets its start in the pages of a magazine at the hair salon. I normally read a Redbook magazine at the salon but this day I picked up a Better Homes and Gardens. Inside were some wonderful recipes. I went home and pinned them all. The first recipe I tried was a Double Tomato Relish. This stuff is amazing! It is like "Italian salsa" in that it is addictive like salsa, but very Italian in flavor. It is both tangy and sweet. The combination of fresh and dried tomatoes is amazing! I guess bruschetta is to Italian food as salsa and chips is to Mexican food. At least that thought is what gave me the idea to modify my Cilantro Lime Turkey Burgers into a Bruschetta Turkey Burger. I just substituted the Mexican flavors and ingredients for the Italian flavors you would find in bruschetta. I used basil and lemon zest inside the burger and topped it with mozzarella cheese. But the star of this recipe is the Double Tomato Relish. It has big Italian and tomato flavor. It is just wonderful! Trust me you could eat it on toast. Wait that is bruschetta! You get the point, you just have to try this relish and this burger.

Bruschetta Turkey Burgers
Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)
Zest of 1 lemon
1 Tbsp. light mayonnaise
1 Tbsp. basil, finely chopped
Kosher salt, black and red pepper, to taste
Olive oil
4 slices of mozzarella cheese
3/8 cup Double Tomato Relish (recipe below)
4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. At 2 minutes in, top each burger with 1 slice of cheese. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with Double Tomato Relish.

I sort of messed with the BHG Double Tomato Relish recipe a little. First, I made more because it was just that good. Second, I used the entire 3 oz. bag of dried tomatoes because I don't like having the little bit left in the pantry. Third, I used a Vidalia onion instead of red onion. I did not have red onion plus, I love the sweetness the Vidalia added to the recipe. I did add balsamic vinegar, basil and oregano. I thought it was necessary to make the relish more like the iconic bruschetta topping. It was delicious! Great on the burger, toasty bread, grits with a little grilled shrimp and in a salad. Any where you want a tomato try a little of this relish. It is so good!

Double Tomato Relish
Adapted from: Better Homes and Gardens
Makes about 3 cups

Ingredients

3 oz. moist packed, dried tomatoes, finely chopped
3 Roma tomatoes, finely chopped
1/2 medium Vidalia onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar 
1/4 cup Italian parsley, basil and oregano, chopped
Kosher salt, black pepper and red pepper flakes, to taste

Directions

In a medium bowl combine all ingredients. Season to taste with salt and pepper. Cover and refrigerate for up to 6 hours. Let stand 30 minutes before serving.

Notes: Look for dried tomatoes labeled extra moist and ready to eat; they will be plump and soft. Use a mix of herbs to your taste, I use 1 part parsley, 1/2 part basil and 1/4 part oregano.

Linking to:
Carole's Chatter: Food on Fridays - Dill & Basil
Bakewell Junction: #GetHimFed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Snippets of Inspiration: Weekend Wind Down Link Party
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: #tastytuesdays
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
A Kitchen Hoor's Adventures: #FoodieFriday

Light Spinach Dip

I was first served Knorr Spinach Dip when I was in college. A fellow interior design student made it and served it with Bugles. I was hooked. I started making it for my family and friends. It is still one of my favorite cold dips.

Recently I saw a spinach dip recipe on Pinterest that used cottage cheese instead of sour cream and mayo. I thought I have to try that. But I could not get the Knorr dip out of my mind. I just knew if I made it, I would be disappointed it was not the Knorr dip. So I decided to borrow the technique and modify the spinach dip I craved into a light spinach dip. It worked great. It is a thick, delicious, loaded spinach dip. I love the crunch from the water chestnuts and green onions. It is so thick it will break a wimpy chip. Dear sister and I tried it with corn chips first. It was really good. But my favorite was the veggies. I did not have Bugles on hand this time. But I will next time I make it. The cottage cheese was a great substitute for the sour cream. I think I liked it better than light sour cream or plain Greek yogurt. It has more dairy flavor and is less tangy than the others. I look forward to trying it in other dips and dressings. It did not get completely smooth in the blender. There were a few curds left, but they were hardly noticeable in this dip recipe. This was a great experiment, one for the recipe box.

Light Spinach Dip

Makes 3 cups; Serves 12 (1/4 cup each)

Ingredients

16 oz. light cottage cheese

2 Tbsp. light mayonnaise

1 package Knorr vegetable soup and recipe mix

1 can (8 oz.) water chestnuts, drained and chopped

3 green onions, sliced

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

Directions

Place cottage cheese in a blender and blend until smooth. Combine cottage cheese, mayonnaise, recipe mix, water chestnuts and green onions. Stir until well combined. Add spinach mixing well until all combined. Chill about 2 hours. Serve with your favorite veggies, corn chips or Bugles.

Nutritional Information per serving*: Calories 58.0, Total Fat 1.5 g, Saturated Fat 0.6 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 0.2 g, Cholesterol 5.7 mg, Sodium 418.6 mg, Potassium 78.8 mg, Total Carbohydrate 6.5 g, Dietary Fiber 0.9 g, Sugars 1.8 g, Protein 5.1 g.

WW P+ 1

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday

Nori Spicy Tuna Salad Wrap

I think I mentioned that I tried some other bloggers recipes recently. The first was a Nori Salad Wrap that Aylin at Glow Kitchen shared on her blog. Such a smart idea. I loved the salty sea flavor of the nori with the salad ingredients. But the best part was the drizzle of the soy and tahini. I LOVED IT! The sesame soy combo was so good. It made a great toasty and salty dressing for this wrap. I will definitely make this wrap again and again.

The second blogger recipe I tried was a Spicy Tuna Salad that Caroline shared on her blog Pickled Plum. I was looking for a a new protein for another Sushi Salad. This did not disappoint. I love her spicy twist on tuna salad. It really elevated plain canned tuna. It would be great in a sushi salad, a lettuce wrap, sandwich, stuffed into a tomato or just with crackers. I am definitely going to make another sushi salad soon with this as the star ingredient.

But first I was inspired to mash up these two great recipes into my own Nori Spicy Tuna Salad Wrap. I used some leftover grilled tuna from my Baja Beach Fish Tacos. I mixed it with mayo, Sriracha, sugar, rice vinegar and a touch of sesame oil for my filling. Then I wrapped it up with crisp veggies in a nori sheet. It was delicious! Spicy, salty, fresh, crunchy and a little messy. That last two bites of each roll was all over my fingers. It's okay, it is a finger licking good wrap. So no worries, just sit down with a stack of napkins.

Nori Spicy Tuna Salad Wrap

Serves 1

Ingredients

1 Tbsp. mayonnaise

1 to 2 tsp. Sriracha sauce, or to taste

1/2 tsp. sugar

Splash of rice vinegar

1 or 2 drops sesame oil

5 oz. canned light tuna or leftover grilled tuna

1 green onion, chopped fine

1 nori seaweed sheet

1 romaine lettuce leaf

Carrots, shredded

Cucumber, julienned

Directions

Mix mayo, sriracha, sugar, vinegar and sesame oil together in a small bowl. Add tuna and green onion stir to combine.

Place nori shiny side down on a flat surface. Place lettuce leaf on the bottom of the nori. Top with carrots, cucumber and tuna mixture. Roll up, cut in half and serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Carole's Chatter: Food on Fridays - Leftovers