Tuna Spring Rolls With Limesoy Sauce Recipes

Steps:

• For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, chile garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside.
• For the spicy tuna: Mix the tuna with the mayo and chile garlic sauce in a medium bowl. Lightly toss to coat and set aside.
• For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside.
• Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds.
• Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands.
• Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll.
• With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce.

Steps:

• Cut the tuna into pieces 3/4 inch square, and 4 inces long.
• Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
• Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
• Deep fry the spring rolls 2 or 3 at a time for 30-45 seconds-or until lightly golden-they will still be quite rare when you eat them.
• Drain on absorbent paper.
• Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.

Steps:

• To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.;
• Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998
• Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997
• Lindeman's Padthaway Chardonnay, 1997
• Olmo's Reward, Frankland Estate, 1995

Steps:

• To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.

Steps:

• Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
• Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
• Heat a deep-fryer filled with canola oil to approximately 350°F.
• Make a paste with the flour and water.
• Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
• Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
• Smear a small amount of the flour paste at the top right corner and seal the roll shut.
• When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
• Serve with the mayo in dipping cups.

Steps:

• Cut tuna in 2cm wide x 6 cm long batons.
• Combine soy sauce, sesame oil and garlic.
• Brush onto tuna strip.
• Season with salt and pepper.
• Lay spring roll wrapper on work bench.
• Place piece of tuna at one end, Roll up and half way fold in sides then roll up completely.
• Seal ends with water.
• Repeat.
• Heat oil in wok and shallow fry a few at a time until golden brown.
• Drain on paper towel and serve.