It’s funny how some meals come together.
You might think I spend alot of time and effort on such things.
And yes, at times that might be true.
However this fabulous tuna came to fusion due to the
giving nature of a recent friend.
One of the new gals on my tennis team is Korean.
We were talking food between swings last week.
We hit upon the subject of spring rolls.
Yes they are Thai.
However, this friend knows her way around the kitchen.
She suggested that the rice papers used in spring rolls
are better if they are from Japan.
I was using the Chinese kind.
Also the only kind I can buy locally.
She offered to pick up some of the treasured Japanesee papers
on her next trip to the special Asian Grocery she frequents.
I couldn’t wait!
We whipped up a feast around those rice papers.
Spring rolls as an appetizer, then beautiful seared tuna in a garlic
ginger sauce with scallions.
Super easy and fast.
Get the rice cooking.
Assemble the ingrediants for the tuna.
Cook soybeans, takes 5 mins.
Tuna cooks in a flash so have the table set.
Thai Spring Rolls with Dipping Sauce
4 rice papers
4 hunks of iceberg lettuce
4 medium shrimp or tofu
few lengths of bean thread(softened in warm water per package directions)
very thin sliced red pepper
8 large mint leaves
few sprigs of cliantro per roll
1/2 cup water
2 Tablespoons sugar
1/4 cup rice vinegar
1 Tablespoon fish sauce
1 teaspoon ground chili paste (optional)
1 clove garlic minced
crushed peanuts (optional)
Heat water in a pan add sugar to dissolve.
Cool slightly add vinegar, lime, fish sauce,
garlic, chili paste and peaunts.
(I added shredded carrot instead of peanut due to allergy)
Soak rice papers in hot water for 1-2 min, until soft
Lay flat on work surface
Add lettuces, herbs, carrot, shrimp/tofu and bean thread
in a single pile down middle
wrap end up towards middle
fold in sides, one at a time and roll up
Seared Ahi Tuna
4 -4 to 6 oz ahi tuna steaks
1/4 cup toasted sesame seeds
2 Tablespoons black bean garlic sauce or hoisin sauce
2 Tablespoons vegetable oil
2 inch piece of ginger finely chopped into matchsticks
4 cloves garlic minced
3/4 cup chicken or vegetable stock
4 sliced scallions
Spread black bean or hoisin sauce over tuna steak
Press into sesame seeds
Heat oil in large skillet on high
Cook tuna 2-4 mins per side for rare in the middle
Place on serving platter
Add garlic and ginger to pan
Cook 1 – 2 mins
Add stock, heat on high until slightly reduced
Add scallions, remove from heat pour over tuna steaks