High Protein Tuna Melt Rollup

Ingredients (raw weights)

• 250 g zucchini, raw
• 190 g tuna, light, canned in water, drained
• 100 g egg, whole, raw
• 30 g green onion/scallion, raw
• 7.6 g fresh dill, finely chopped, raw
• 40 g onion, raw
• 39 g dill pickles, as sold
• 30 g mayonnaise, light, as sold
• 16 g mustard, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 10 g lemon juice, as sold
• 0.5 g garlic powder, dry
• cheddar/colby cheese, low fat shredded, as sold – no amount given (not in macros)
• tomato, raw – no amount given (not in macros)
• jalapeño, raw – no amount given (not in macros)

Steps

1. 1.Preheat your oven to 400F. Grab 1 large zuchinni and thinly shave it with a mandolin. Goal is to make these super thin, thats key.
2. 3.Pop it in the oven for 18-20 mins until the edges are golden and cheese is crispy. Time varies by oven, so watch closely.
3. 4.Then fill this up as you want.I made a tuna salad using 2 cans of @safecatchfoods tuna - these pack an insane 40 grams of protein a can for just 150 calories, so the calorie to protein ratio is incredible, and they are the only brand to test every fish for mercury, which is important since I eat a lot of tuna!
4. 5.To the tuna, I added 2 hardboiled eggs, 2 thinly sliced scallions, 2 tbsp fresh finely chopped dill, 1/4 cup finely diced red onion, 14 cup finely diced dill pickles, 2 tbsp mayo, 1 tbsp dijon mustard, salt, pepper, and a bit of lemon juice. Mix well, then taste and adjust.
5. 6.When the zucchini rollup is done, let it cool slightly, then fill it with the tuna salad, top with some tomatoes and jalapeño, then carefully roll it up tightly from the bottom, pressing gently as you go to keep the fillings compact. Then cut into it the middle like a sharp knife, and enjoy.