Tuna And Salmon Tartare Spring Rolls Recipes

RARE TUNA SPRING ROLLS WITH LIME AND SOY

Steps:

• To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.

TUNA AND SALMON TARTARE SPRING ROLLS

Steps:

• Mix the tuna, salmon, mangoes, sauce, green onions, sesame seeds and rice. Set aside in the refrigerator.In a bowl filled with hot water, soak one sheet of rice at a time for about 30 seconds to soften. Drain and transfer to a steel or plastic work surface (avoid wood). Dip a second sheet of rice and place it half down the first one.Place a large lettuce leaf at the bottom of the first rice paper. Fold the sides towards the center and roll up firmly. Add 80 ml (1/2 cup) of the tartare mix a few mint leaves. Continue rolling, folding in the sides.Cover the spring rolls with a damp cloth and refrigerate until ready to serve.Cut the rolls in half if desired and serve with sesame sauce.Source : Julie Zyromski

TUNA SPRING ROLLS WITH LIME/SOY SAUCE

Steps:

• Cut the tuna into pieces 3/4 inch square, and 4 inces long.
• Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
• Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
• Deep fry the spring rolls 2 or 3 at a time for 30-45 seconds-or until lightly golden-they will still be quite rare when you eat them.
• Drain on absorbent paper.
• Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.

SALMON OR TUNA TARTARE

Steps:

• Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
• In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.