Try serving these with Cilantro Peanut Salad. Look for sustainable yellowfin tuna caught off the U.S. Pacific coast, or sub 1/2 pound cooked shrimp. Look for rice paper wrappers on the Asian foods aisle of the grocery store; if you can't find them, turn the rolls into lettuce wraps. As for the leftover pineapple preserves, use it as a glaze for pork, add to a grilled ham and cheese sandwich, or dollop over coconut ice cream.
1/4 cup pineapple preserves
2 teaspoons rice vinegar
1/2 teaspoon fish sauce
1/2 teaspoon reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 (8-oz.) tuna steak
1/4 teaspoon kosher salt
4 (8-in.) round rice paper wrappers
1/2 ripe avocado, peeled and cut into 8 slices
1 cup thinly sliced carrot
1/2 cup thinly sliced English cucumber
Est. added sugars 24g
How to Make It
Combine first 4 ingredients in a microwave-safe bowl; microwave at HIGH 45 seconds or until smooth.
Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Add tuna to pan; cook 2 minutes on each side for medium-rare. Place tuna on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices; sprinkle with salt.
Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds. Place rice paper sheet on a dry kitchen towel. Place one-fourth of tuna on bottom third of sheet, leaving a 2-inch border. Top with 2 avocado slices, 1/4 cup carrot, and 2 tablespoons cucumber. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. Repeat procedure with remaining wrappers, tuna, avocado, carrots, and cucumber. Serve with pineapple mixture.