Tuna Tartare Spring Rolls with Passion Soy Glaze
Chef Alexandra Ewald, La Tapa, Cruz Bay, St. John
Adapted by StarChefs

Yield: 4 Servings

For Tuna Tartare Spring Rolls:

  • 1 pound top grade tuna, finely diced
  • 1 Tablespoon ginger, diced
  • 1 Tablespoon cilantro, chopped
  • 1 Tablespoon scallions, diced
  • ¼ cup snow peas, finely sliced
  • ¼ cup carrots, finely sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • Salt to taste
  • 1 package spring roll wrappers
  • Vegetable oil
  • Micro-greens (optional)
  • Fresh cilantro, chopped (optional)
  • Passion Soy Glaze (see recipe below)

In a bowl, toss together all ingredients except for the spring roll wrappers. Once well combined, place 1 large Tablespoon of this mixture in each spring roll wrappers, and wrap to about 1 1/2 inches thick. In a saucepan heat oil over high heat; add the stuffed wrappers and fry until crisp for a little less than a minute (the center will remain raw). To serve, cut off ends of each spring roll, slice diagonally in half and stand up on plate. Garnish with micro-greens, cilantro, and passion soy glaze.

For Passion Soy Glaze:

  • 1 Tablespoon ginger, finely diced
  • 1 Tablespoon garlic, finely diced
  • 1 Tablespoon leeks, finely diced
  • 1 cup sake
  • 1 cup passion fruit concentrate
  • Soy sauce to taste

In a saucepan over medium heat add the ginger, garlic, and leeks; sauté lightly for about a minute. Pour in the sake and then add the passion fruit concentrate. Simmer until lightly thickened; add soy sauce, if desired. Serve with spring rolls. Extra glaze may be saved for use later.