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These quick spicy tuna seaweed wraps combine flaked tuna and a punchy sriracha yoghurt dressing wrapped in crispy nori sheets. Light yet packed with protein, they make a fresh, easy snack that comes together in minutes.
To serve
1.
Cook the edamame in boiling water (3 minutes), then drain and rinse under cold water.
2.
Mix the tuna, yoghurt, sriracha and soy sauce.
3.
Put a spoonful of the tuna mixture on each seaweed thin, then fold or roll up.
4.
Serve straight away, with the edamame and cucumber sticks on the side.
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Storage information
The tuna filling keeps covered in the fridge for up to 1 day, and the cooked edamame for up to 2 days. Fill the seaweed just before eating, as it softens quickly. Not suitable for freezing.
Tip
You can find seaweed thins in most food stores by the snacks or by the Asian foods.
Cost-saving tips
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