1. Hold the sheet of nori with tongs and lightly toast the surface over a very low gas flame for a few seconds to make it crisp and bring out the flavor. (If untoasted it has a tough texture, but do not overcrisp or it will be difficult to roll.)

2. Place a bamboo rolling mat* on your work surface. Place the toasted nori shiny side down and horizontally on the mat and position it so that it is closest to you.

3. Lightly spread one side of each bread slice with mayonnaise. Place them, mayonnaise side down, in a single row along the bottom edge of the nori, then lightly spread the entire top surfaces of the bread with mayonnaise.

4. Gently squeeze out some of the liquid from the tuna sensations (so the bread does not become soggy), then spoon the 2 tablespoons along the bottom edge of the bread slices, spreading it evenly to cover the bottom half of the bread slices.

5. Place a single layer of small lettuce pieces to cover the tuna.

6. Arrange 1 row of cucumber strips along the center of the lettuce.

7. Star ting at the edge closest to you, use your thumbs to lift the bamboo mat and your index fingers to hold the filling in place, roll the sushi up, pressing firmly but lightly, to form a compact cylinder until there is about 2 inches of nori remaining at the top. Lightly dampen it with water (this helps it seal) then finish rolling it up fairly tightly.

8. Remove the rolling mat and using a very sharp knife, trim off the ends and cut the cylinder in half.

Now slice each half into 3, making 6 pieces. Arrange on a serving dish.

NOTE: This recipe is easily doubled, tripled and so on. One 5-ounce can Easy Peel Sensations Spicy Thai Chili Seasoned Tuna Medley makes about 5 sushi cylinders or 30 pieces. The sushi can be made several hours ahead, placed on their serving dishes, covered with plastic wrap, and refrigerated. Bring back to room temperature before serving. *The bamboo rolling mat and nori are available at most supermarkets in the Asian food section or near the fresh fish and seafood counter.