Cucumber Tuna Salad Rolls

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When you crave a certain food, most of the time you can curb that craving by substituting it for another food. This doesn't seem to be the case when it comes to sushi. Sushi is the one food that you simply can not detour the craving as it grows. Even if you don't have it for weeks after craving it, the craving always is there, lurking and waiting for it to pop up in your head again. This was my best attempt at feeding my sushi craving, and it totally subsided. I was shocked. As I was making this, I was jonesing more and more for sushi. Then as this meal came together, I was jonesing for what I was making. After eating this the sushi cravings were gone and I was completely satisfied. This was so delicious and easy to make.

Ingredients:
2 Large Cucumbers
1 Can of Wild Caught Tuna (I use Safe Catch Foods tuna)
2 Heaping TBSP Paleo Mayo
1/2 tsp Black Pepper
1 tsp Dried Chives
1/2 tsp Dried Parsley Flakes
1/8 tsp Crushed Chilies (optional)
1/2 Medium Avocado
1/4 tsp Garlic Granuals (sub Garlic Powder)
Fresh Scallions, Micro Greens and a pinch of Cayenne pepper for the topping.

Homemade Wasabi:
1-2 tsp Wasabi Powder (I use Sushi Sonic 100% pure)
Filtered Water
Combine both ingredients and mix well until the consistency you prefer is achieved and place in the fridge to set for 10 minutes.

Wasabi Mayonnaise:
1 TBSP Paleo Mayo
1/2`-1 tsp Wasabi Paste (I like mine spicy)
1 tsp Coconut Aminos
Combine all ingredients and mix until fully combined. 

Directions:
Cut the ends off of each cucumber and bore out the center with a butter knife until all the center meat is removed and a tunnel is created evenly from end to end. Drain the liquid from the tuna can. In a medium sized bowl flake out the tuna with a fork from the can and mix in the mayo until completely combined. Once combined, mix in the black pepper, chives, parsley, crushed chilis and the avocado. Once tuna is prepared, use a spoon or knife to fill the cucumber until it is full and practically pushing out the other end. Slice the cucumber about 3/4" for each section. Place cut pieces on a plate and top with scallions, micro greens and a pinch of Cayenne pepper. Dip and enjoy with the spicy wasabi mayo.