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BLACKENED TUNA SPRING ROLLS Recipe

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This recipe for BLACKENED TUNA SPRING ROLLS is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium cucumbers, ends trimmed, halved lengthwise
Salt
1 cup rice vinegar
1 tablespoon each: sugar and minced fresh ginger
1 pound fresh yellowfin tuna steaks
1/2 cup each: Cajun spices and beer
Canola oil
2 tablespoons nuoc nam (Vietnamese fish sauce)
18 (6-inch) rice-paper wrappers
Wasabi and Miso Dipping Sauce
1/2 cup beer
Directions:
Directions:
Remove seeds from cucumbers and cut into paper-thin slices. Place into a bowl and sprinkle with salt; let sit about 15 minutes. Gently squeeze water from cucumber, then add rice vinegar, sugar and ginger. Set aside to marinate in refrigerator.
Dredge tuna in Cajun spices; shake off excess and set aside. In a skillet over high heat, quickly sear tuna to desired doneness. Cut tuna into 1-inch sections along the grain of the fish.

Fill an 8-inch pie pan halfway with warm water and stir in beer. Spread a cotton dish towel on a flat, clean work surface. Dip a rice-paper wrapper in the water about 3 seconds and spread it diagonally on towel. Place 1 tablespoon of cucumber, then 3 or 4 slices of tuna, on rice wrapper. Roll into a cylinder. Repeat with remaining wrappers and ingredients. Serve with Wasabi and Miso Dipping Sauce.
Number Of Servings:
Number Of Servings:
18 spring rolls

 

 

 

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