Tuna Surprise Rolls Recipes

TUNA SURPRISE SANDWICHES

Steps:

• Mix everything together, except buns, in a bowl.
• Fill buns with mixture and wrap in aluminum foil.
• Place in a preheated 350 degree oven for 15 minutes.

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.

SPICY TUNA ROLLS

Steps:

• Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
• Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

GRILLED TUNA ROLLS

Steps:

• Heat a charcoal grill with hot coals. Brush the grill with oil.
• Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.
• (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
• For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

BAKED TUNA ROLLS WITH SAUCE

Steps:

• Mix drained tuna, mayo, Tabasco, lemon juice and salt & pepper to taste.
• Trim crust from bread and roll each slice with a rolling pin.
• Brush one side of bread with melted butter.
• Turn over and spread each slice with tuna mixture.
• Roll up and fasten with toothpicks.
• Bake at 400° 15 minutes till brown and crispy.
• Sauce: Heat soup and milk; add peas.

SPICY TUNA ROLLS

Steps:

• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
• Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
• In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
• Preheat oil in a deep-fryer to 350 degrees F.
• On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
• Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
• In a small bowl, mix all ingredients and reserve.

SPICY TUNA HAND ROLLS

Steps:

• Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
• Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
• Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
• Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.

TUNA SURPRISE ROLLS

Steps:

• Mix all ingredients until wet.
• Add more dressing if necessary.
• Spread in rolls.
• Place on foil lined cookie sheet.
• Do not close rolls to heat.
• Heat in oven 400 degrees F.
• for 3 to 5 minutes.
• Tops will be light brown.
• Serve warm.