ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna Spring Rolls with Pineapple Dipping Sauce 

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Yield

Serves 2 (serving size: 2 rolls and about 2 tbsp. sauce)

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.   

Ingredients

  • 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

Nutrition Information

  • calories 415
  • fat 11 g
  • satfat 1.6 g
  • monofat 5.5 g
  • polyfat 2.9 g
  • protein 31 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 44 mg
  • iron 1 mg
  • sodium 514 mg
  • calcium 32 mg
  • sugars 28 g
  • Est. Added Sugars 24 g

How to Make It

  1. Combine first 4 ingredients in a microwave-safe bowl; microwave at HIGH 45 seconds or until smooth.

  2. 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.

  3. 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.