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Not real sushi of course, they just look a little like it! You can use any canned fish for this recipe, such as crab or salmon. Remember if you use salmon, that you remove any skin that may have been in the tin as it does not look attractive.

Serves: 4
Preparation Time: 15 minutes
Cook Time: No cook

INGREDIENTS:

2 medium sized zucchini
4 oz canned tuna in spring water
1 small avocado
½ tbsp mayonnaise
1 tsp sweet chili sauce
½ small red chili, seeds removed and finely chopped
1 tsp fresh lime juice
Ground black pepper to taste

METHOD:

Drain the tuna so that it is quite dry and place in a bowl.

Mix in the avocado flesh, mayonnaise, chili, lime juice and chili sauce. Season with pepper.

Using a potato peeler, cut slices of the zucchini lengthwise to form long strips. Cut each strip in half.

Place a small spoonful of the mix at one end of a zucchini strip, and firmly roll up to the other end. You can secure with a cocktail stick if necessary.

Finish making all the sushi rolls and serve with a little more sweet chili as a dip.