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Super Bowl Party
[Super Bowl Party][Biography]

Tuna Spring Roll with Soybean Coulis
by Chef Jean-Georges Vongerichten

Yield: 4 servings

  • Four 3-ounce pieces of tuna, cut into rectangles
  • 4 spring roll wrappers
  • 1 cup soybeans, blanched and peeled
  • 1 Tablespoon lime juice
  • 1 Tablespoon nampla (Thai fish sauce)
  • 1 chile pepper, finely chopped
  • Salt to taste

Wrap spring roll around tuna and deep fry for 1 minute in 375°F
oil and season with salt and slice 4 times.

Mix in blender all ingredients. Serve as dipping sauce.

Garrett Oliver’s Beer Match:
Belgian wheat beer or German Pilsner (Blanche de Chambly, Brooklyn Pilsner, Paulaner Pilsner, Stoudt’s Gold, Hoegaarden)



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