Crispy Tuna Rolls
Except for a few special exemptions, food that I pick up with my fingers should meet certain basic requirements. I won’t get into all of them here, but one of the most important ones, is that it must have crunch. And, of course I love it when it’s accompanied by a drizzle or a sauce. The Crispy Tuna Roll plate at Gabrielle’s is drizzled with two cool Asian sauces to compliment the creamy rich texture of the tuna. So, while I am getting great crunch from the crispy wrap I’ve also got a tangy and a spicy sauce for dipping. Another great surprise with this appetizer is you’ll be gently coaxed into becoming a fan of seaweed salad. You can find a terrific seaweed salad at Atlantic Seafood in Old Saybrook. It’s always fresh and nicely seasoned. Again you’ll find a great crunch from the seaweed salad and it provides the perfect complimentary flavors to enhance the crispy tuna roll. What else can I say, I’m just about ready to nominate Chef J as “tuna master” extraordinaire. Asian fushion is truly his comfort zone. He weaves flavors, combines salty with sweet and never forgets the deliver the crunch. This appetizer may leave the menu soon but I trust Chef J will follow this champion with another selection equally pleasing to savor.
Crispy Tuna Rolls
serves four
- 8oz. Ahi Tuna
- 8 Thai Basil Leaves (use any basil if no Thai basil)
- Salt & Pepper
- 4 Spring Roll Wrappers
- 1 Egg
- Cornstarch
- Cut tuna into four equal portions.
- Season Tuna & place two Thai basil leaves on the tuna
- Place tuna portion onto spring roll wrapper.
- Brush outer edge of wrapper with egg.
- Fold bottom of wrapper over tuna and outer edges into center of tuna log.
- Roll tuna into a “spring roll”
- Dust with cornstarch
- Fry @ 350° to crisp spring roll keeping tuna rare. About 1 minute. Serve with Asian steak sauce and Cilantro Vinaigrette.
Cilantro Vinaigrette
- 1 bu. Cilantro
- 1/8C. Dijon Mustard
- 1/8C. Fish Sauce
- 1/8C. Lime Juice
- 1/3 C. Brown Sugar
- 1 ½ C. 10% Oil
- Add the first five ingredients to a blender. Puree until combined.
- Add the oil in a slow stream to emulsify. Thin with water.
Asian Steak Sauce
- 1 C. Ketchup
- ½ C. Soy Sauce
- ½ C. Rice Wine Vinegar
- 2 limes Juiced
Combine all ingredients whisking well.
Gabrielle's Crispy Tuna Rolls
