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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. |
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