Tuesday, June 23, 2015

Ahi Tuna Summer Rolls



I love love LOVE summer rolls, but I've always been a little intimidated to make them at home.  Yesterday my craving got the best of me and I went ahead and gave it a whirl.  Not only are these rolls fresh and delicious, but they are light and healthy!  Each rice wrapper has about 40 calories -- my recipe made three rolls and I had at them all.

Traditional summer rolls are stuffed with herbs, a protein (most of the time shrimp), veggies, and vermicelli noodles.  I wanted to stay away from the noodles in order to keep the rolls on the lower-carb side, so I subbed in some zoodles.  Believe me when I say, I didn't miss the vermicelli noodles at all!  In fact, the zoodles tasted exactly like the noodles would have.... same texture and everything!

As with most of my recipes, you can use anything you have in your fridge for these rolls!   Sub in shrimp, chicken, pork, beef, anything really!  I happened to have carrots and purple cabbage in the fridge so I shredded them and added them in as well.  As for herbs, traditionally cilantro and mint are added, but I only had cilantro on hand, so in it went!  Add some dipping sauces and you've got yourself a crazy good meal!

Ahi Tuna Summer Rolls (makes 3 rolls)

4 oz ahi tuna
3 rice papers
handful cilantro
1 carrot, sliced into thin matchsticks
1 small head purple cabbage, shredded
1 zucchini, spiralized
toasted sesame seeds, for garnish

dipping sauces: I used a light asian ginger salad dressing and a dumpling sauce

Sear tuna quickly on all sides, ensuring the center of the steak is still rare.  Thinly slice and set aside.

One at a time, dip the rice paper in a shallow dish of hot water.  After 20-30 seconds, the rice paper will  soften.  Remove from water and place on a cutting board.  Add tuna, veggies and herbs to center of rice paper and roll up.  Repeat with remaining rolls.  Cut and serve immediately with dipping sauces.

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