Tuna Summer Rolls

Becky Luigart-Stayner; Melanie J. Clarke

Seasoned sushi rice replaces traditional rice noodles in these summer rolls. Use shrimp in place of tuna to vary the recipe.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 3%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 9.1g
  • Carbohydrate: 25.6g
  • Fiber: 0.7g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 388mg
  • Calcium: 24mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tuna Summer Rolls Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy