2-4 large Collard green leaves
1 can wild tuna in water, drained
½ lemon, juiced
1 tbsp. Avocado oil mayo
1 tbsp. Cilantro, chopped
½ small red bell pepper, diced
¼ avocado, thinly sliced
Few pinches of Microgreens
½ C Coleslaw cabbage mix ( shredded purple cabbage, green cabbage, carrots)
Salt + pepper to taste
Trim collard green stems so it's thinner and easier to roll. Set aside.
Add all ingredients except for the avocado, microgreens, and cabbage and mix until incorporated. Taste, and adjust seasonings as needed.
Lay a collard green leaf onto a flat surface and pile some tuna salad at the bottom of the roll. Add some avocado, microgreens, and cabbages on top of the tuna. Fold the sides in and roll. Cut in half if eating immediately.