Rice Paper Tuna Salad Roll
"This recipe comes from Chef Michael Smith at the Food Network. My fiance and I make this quite often as it makes a quick, light lunch. Would also work great as an appetizer. This recipe is quite versatile so feel free to substitute ingredients as you like."
photo by FLKeysJen
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 4 rice paper sheets
- 1 (6 ounce) can tuna, drained
- 1 tablespoon grainy mustard (I use dijon)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 green onion, sliced
- 1⁄4 cup fresh cilantro, chopped
- 1 dill pickle, cut into quarters lengthwise
- salt and pepper, to taste
directions
- Pour some water into a shallow dish. Add rice paper sheets and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
- Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
- Place a rice paper wrap on the counter and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll.
- Fold in ends and continue to roll up. Repeat for each wrap.
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Reviews
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We really enjoyed these rolls....they were a snap to make up and travell very well in lunches. Bonus! They were a little "drippy" so the second time I made them, I drained the pickle and chopped it into the mixture. DH said that it worked out much better. Will make these often! Thanks for the posting! -
Very good! changed mine a bit to use what i had in the fridge, i added a bit of soy sauce with the olive oil, mustard and lemon juice...then slices of cucumbers instead of pickles, and mint instead of cilantro, and it was great! I made a dipping sauce of soy sauce, honey, and mustard...can't wait to try it your way when i have all the ingredients! Thanks -
Holey smokes!! These seemed so simple. I thought, "eh, they'll be good..." They are FANTASTIC!! I agree, don't skip the pickles - I ended up using cornichons, but that worked just fine. Delicious and easy! Thank you for the wonderful recipe. These will be appearing in my lunches often. :) -
Deliciously different! My first thought was to leave out the pickle but that crunch in every bite was the best part! I chilled the tuna mixture a few hours and it was *perfect* ...I used lemon-infused olive oil and am going to start always making tuna this way...no more mayo and bread for me!
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I was looking for a simple recipe using rice paper. This one was a good choice. I used kosher dills for the pickle and cilantro in a tube since I didn't have fresh. Still turned out pretty tasty. I didn't get to chill them as my fridge is waiting on the repair guy. Think it would help if the flavors had had more time to meld.
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Tweaks
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Very good! changed mine a bit to use what i had in the fridge, i added a bit of soy sauce with the olive oil, mustard and lemon juice...then slices of cucumbers instead of pickles, and mint instead of cilantro, and it was great! I made a dipping sauce of soy sauce, honey, and mustard...can't wait to try it your way when i have all the ingredients! Thanks
RECIPE SUBMITTED BY
Deepfreeze-27
Canada
