Look for sustainable yellowfin tuna caught off the U.S. Pacific coast or sub 1/2 pound cooked shrimp if tuna steaks are not available or too expensive. Look for rice paper wrappers in the Asian foods aisle of the grocery store or online (though this might force you to purchase more than you really need). If you can’t find them, turn the rolls into lettuce wraps.
- 1/4 cup apricot preserves
- 2 tsp rice vinegar
- 1/2 tsp fish sauce
- 1/2 tsp reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 8-oz tuna steak
- 1/4 tsp sea salt
- 4 8-in round rice paper wrappers
- 1/2 ripe avocado, peeled and cut into 8 slices
- 1 cup thinly sliced carrot
- 1/2 cup thinly sliced English cucumber
- Combine first 4 ingredients in a microwave-safe bowl; microwave at High 45 seconds or until smooth.
- Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Add tuna to pan; cook 2 minutes on each side for medium-rare. Place tuna on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices; sprinkle with salt.
- Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds. Place rice paper sheet on a dry kitchen towel. Place one-fourth of tuna on bottom third of sheet, leaving a 2-inch border. Top with 2 avocado slices, 1/4 cup carrot, and 2 tbsp cucumber. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. Repeat procedure with remaining wrappers, tuna, avocado, carrots, and cucumber. Serve with apricot mixture. Serves 2 (serving size: 2 spring rolls and about 2 tbsp sauce).
While the tuna steaks rest, you can prepare a Cilantro-Peanut Salad. Traditional spring roll garnishes, such as cilantro and crushed peanuts, are the main flavor components in this quick, crisp side salad.
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 cups torn Bibb lettuce
- 1/2 cup cilantro leaves
- 1/2 cup diagonally sliced snow peas
- 1 tbsp finely chopped roasted, unsalted peanuts
- Combine oil, vinegar, salt, and pepper in a medium bowl, stirring with a whisk. Add lettuce, cilantro, and snow peas; toss. Sprinkle with peanuts. Serves 2 (serving size: about 1 1/2 cups).