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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You wont miss that old tuna and mayo, this is a great fresh healthy alternative. And it is fun and different. Serves 4, four rolls per person, Lettuce of your choice, I like Romaine, or Boston lettuce. Ingredients:
1 cucumber (peeled and sliced thin) |
1/4 cup rice wine vinegar |
1/4 teaspoon salt |
1 teaspoon sugar |
1 teaspoon sesame seeds, toasted |
1/4 cup rice wine vinegar |
2 tablespoons low sodium soy sauce |
1 teaspoon toasted sesame oil |
1 teaspoon slivered fresh ginger |
3 cups frozen edamame, in the shell |
1 1/2 teaspoons salt, for water |
1/2 teaspoon kosher salt, to taste |
7 ounces water pk albacore tuna, drained |
1 teaspoon olive oil |
1 pinch salt, to taste |
1 pinch pepper, to taste |
whole lettuce leaf |
2 small bunch cilantro |
2 small bunch mint |
2 red bell peppers, cut into thin strips |
2 cups broccoli sprouts (heads only chopped small) |
8 scallions, cut into 3-inch sections (split length wise if thick) |
Directions:
1. 1-For the cucumbers,peel and slice thin, toss the cucumber with the vinegar and salt in a bowl, set aside.Just before serving, stir in the sugar and sesame seeds.( toasted in a dry skillet over low heat untill fragrant, 3 to 5 min.).
2. 2-For the dipping sauce, stir together the ingredients in a small bowl , set aside.
3. 3- For the tuna, in a small bowl, combine the tuna and olive oil, and season lightlywith salt and pepper.
4. 4- Arrange lettuce, herbs, bellpepper, broccoli (heads only chopped small) , and scallions on a platter.
5. 5- to make each roll, overlap 2 lettuce leaves on a plate. Arrange four sprigs cilantro and 3 to 4 mint leaves horizontally in the center of the lettuce leaves. Spoon about one eighth of the tuna on top.
6. Arrange 3 to 4 pepper strips, and some of the scallions, horizontally on top, leaving 1 to 1 1/2 of the lettuce free at the bottom. Add about 1 tsp of the broccoli sprouts. Spoon some of the dipping sauce over. Fold the bottom of the lettuce up over the tuna and vegetables. Fold in the right side, and roll to the left to make a roll, open at the top. Spoon a little more of the dipping sauce onto the open top, and eat immediately over a plate to catch juices.
7. Serve with edamame on the side.
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