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Spicy Tuna Salad Nori Wraps with quinoa and avocado

Nori, a sea vegetable is incredible good for you, packed with minerals and nutrient.  These toasted sheets act as a perfect wrapper for this delicious spicy tuna wrap.  You can find nori in any Asian grocery, health food store, or usually at the sushi counter in a standard grocery store.
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Ingredients
  

  • 2  160 gram cans tuna, drained well, I use Rio Mare Italian tuna packed in olive oil
  • 1 stalk of celery, chopped finely
  • 1 tbsp. mayo
  • 2 tsp. sriracha
  • 1 green onion, minced
  • 4 sheets of nori, toasted seaweed sheets
  • 2 large lettuce leaves
  • About 1 cup of alfafa sprouts
  • 1-2 small cucumbers, sliced thinly
  • 1 cup cooked quinoa see note
  • ½ ripe but from avocado, sliced thinly
  • 1 tbsp. toasted sesame seeds, optional (I like black and white combination)

Instructions
 

  • Mix drained tuna with the celery, mayo, sriracha and green onion.
  • On your work surface, lay down a sheet of nori with the long, horizontal side towards you. The “dull” (not “shiny”) side of the nori sheet should be facing up. Prepare a small bowl of water next to you for dipping your fingers.
  • Place half of a lettuce leaf towards one side of the nori sheet and on an angle so that you can roll the wrap in a cone shape.
  • On the lettuce leaf add a pinch of alfalfa sprouts,  ¼ of the tuna salad, layered with a few slices of cucumber, about ¼ cup cooked quinoa and 2 slices of avocado.  Sprinkle with a few sesame seeds.
  • Lift the filled end of the stuffed nori over and roll it on top of itself, you should reach the end of the lettuce leaf half.  Wet your fingers and brush the end of the nori and the bottom corner near the lettuce leaf with water.  Pick up the bottom corner and fold it into the roll to seal up the bottom and continue rolling.  Attaching the roll together with a little more water.  Let it rest on the sealed end.
  • Repeat with the other three sheets.Serve the same day.

Notes

To cook quinoa:  Place the quinoa in a pot with 1½ cups water, bring to a boil, turn the heat to low, cover and cook for 15 minutes.  Remove from the heat, open the lid and fluff with a fork.  You will only need 1 cup of this cooked quinoa, you will have about 3 cups, use it for salads or freeze it.