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. 

Emily Nabors Hall
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

415 calories; fat 11g; saturated fat 1.6g; mono fat 5.5g; poly fat 2.9g; protein 31g; carbohydrates 50g; fiber 4g; cholesterol 44mg; iron 1mg; sodium 514mg; calcium 32mg; sugars 28g; added sugar 24g.
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