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Tuna Summer Rolls

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings
Seasoned sushi rice replaces traditional rice noodles in these summer rolls. Use shrimp in place of tuna to vary the recipe.

Ingredients

  • Rolls:
  • 1 cup uncooked sushi rice or short-grain rice
  • 1 1/4 cups water
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons mirin (sweet rice wine)
  • 2 teaspoons minced jalapeño pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 1/4 teaspoon salt
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 (1/2-pound) tuna steak
  • 8 (8-inch) round sheets rice paper
  • 2 cups trimmed watercress
  • Sauce:
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons minced shallots
  • 1 teaspoon minced jalapeño pepper

Nutrition Information

  • calories 149
  • caloriesfromfat 3 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 9.1 g
  • carbohydrate 25.6 g
  • fiber 0.7 g
  • cholesterol 13 mg
  • iron 1.1 mg
  • sodium 388 mg
  • calcium 24 mg

How to Make It

  1. To prepare rolls, rinse the rice thoroughly in a sieve. Drain well. Bring 1 1/4 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes. Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.

  2. Combine soy sauce and 1 teaspoon sugar; brush over tuna. Marinate in refrigerator 10 minutes. Heat a nonstick skillet over medium-high heat. Add tuna to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Cut tuna into 8 (1/4-inch-thick) slices.

  3. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.

  4. Place sheet on a flat surface. Arrange 1/4 cup watercress to cover half of sheet, leaving a 1/2-inch border. Top with 1/3 cup rice mixture; spread evenly. Arrange 1 tuna slice over rice. Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion. Repeat procedure with remaining rice paper sheets, watercress, rice mixture, and tuna. Cut each roll in half diagonally.

  5. To prepare sauce, combine vinegar and remaining ingredients. Arrange 2 roll halves on each of 8 plates; serve 2 1/4 teaspoons sauce with each serving.