How to make it

  • Finely chop garlic, chilies and coriander leaves, and mix with all remaining ingredients and set aside.
  • Slice tuna into four batons and season with salt and black pepper. Wrap each baton with a piece of seaweed. (Dampen seaweed with water to make it pliable, if necessary, trimming edges.)
  • Lay each wrapped baton on a romaine leaf
  • Top tuna with 3 slices of pickle ginger, then roll up the leaf.
  • Place each leaf bundle on a spring roll skin and wrap, tucking in ends.
  • Seal with beaten egg.
  • Heat a little oil in a non-stick frying pan over medium-high heat.
  • When hot, pan fry tuna rolls for about 1 minute, or until just golden brown. (Tuna should be rare in the middle.)
  • Slice rolls and divide between serving plates.
  • Garnish with drops of dark soy sauce, Tabasco sauce and wasabi.
  • Serve immediately.

Reviews & Comments 2

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  • viejoverde 9 years ago
    sounds terrific...will defintely give it a try
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    " It was excellent "
    bluewaterandsand ate it and said...
    Yummy, Sounds Terrific! I don't think I have ever tried Tuna Rolls.
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