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Ingredient
California Farm Tuna Lettuce Spring Roll
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Chef :
Hobby HorsemanCalifornia Farm Tuna Lettuce Spring Roll
Use either canned tuna or fresh tuna wrapped in fresh lettuce and rice paper spring roll. A great cold appetizer for two, also makes a quick lunch for one. I substituted shredded shallots for the cold rice noodles usually found in Thai restaurants spring rolls.
Cooking instructions
* Step 1
Trim butter lettuce 8”, lay lettuce down on 9” wet translucent rice paper spring roll wrapper, brush with Tsp wasabi or peanut sauce dissolved in Tbs soy sauce. Cover with julienne carrot and optional julienne poblano pepper.
* Step 2
Slice tuna thin, cover the carrot
* Step 3
Make fine thin even strips of shallot, fresh cucumber and celery stalk by hand or with hand mandolin slicer, it has a special knife, called julienne strips, 1/8th inch (3 mm) thick and wide.
* Step 4
Put shallot, celery and cucumber strips on top of tuna. Drizzle wasabi and soy mix over, left plate, or gado-gado, right plate. Each wrapper holds a handfull of tuna stuffing. Fold rice paper top and bottom so they glue shut when rolling the roll tight, cut in two equal pieces. Enjoy.
Note: if there is a photo you can click to enlarge it
Tag
Valentine's Day
American
large 9” rice paper spring rolls
tender young butter lettuce, trimmed to 8” round
Fresh tuna, sliced sushi thin to cover the lettuce
shallots sliced julienne top to bottom
carrot sliced in 6” long, thin slivers, called julienne
cucumber sliced julienne, 6” long
celery stalk sliced julienne, 6” long
poblano pepper sliced julienne, 6” long, optional
wasabi horseradish paste, or Tbs gado-gado peanut sauce
soy sauce
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