Bluefin Summer Rolls

Bluefin

The Majestic Bluefin… the largest of all tuna species, and the world’s most luxurious and sought-after fish.

Millions of dollars are traded in yen at the famous Tsukiji Fish Auction in Tokyo among dealers and fisherman who know the value of this supreme delicacy. But these fast swimmers are experts at evading the fishermen’s lines and hooks—thus getting a chance to experience the taste of Bluefin tuna is, for most seafood lovers, just a dream. Today, however, Luxe Gourmets is making it possible for those who enjoy luxury cuisine in America to taste any of three different cuts of the Bluefin: The Otoro, the Chutoro, and the Loin, in the comfort of their homes. The Otoro and Chutoro are the most expensive cuts—they are also the fattiest. For a lean, muscular cut of tuna that is red and firm (as close to resembling a cut of beef in texture, taste, and appearance, as fish can get), your choice should be our Bluefin Tuna Loin. Like all of our seafood, our Bluefin Tuna Loin is Grade #1 (the highest grade of fish). In the recent past, Grade #1 Bluefin was almost exclusively reserved for Michelin-starred restaurants. Today, we at Luxe Gourmets are providing our luxury-loving customers with five-star room service.

We offer two varieties of Tuna Loin: SuperFrozen and Fresh Farmed. Both products are custom cut to order by lb. Please read the product detail to see which is best for you.

Bigeye

In the sacred pantheon of luxury fish, Bigeye tuna reigns as the second most important deity (only the Bluefin tuna has more glory). Yet in Hawaii, Bigeye is by far the most popular and revered tuna species. Hawaiians call Bigeye “ahi” (along with Yellowfin tuna), and consider it a supreme delicacy that makes any cooked or raw fish recipe taste like absolute paradise.

Many tuna connoisseurs consider Bigeye, with its deliciously mild flavor, as the choice tuna for cooked recipes—such as hot steaks seared on each side, left raw (or “bleu”) in the middle, or else broiled and cooked through. Yet because it has a fair amount of excellent tuna fat, it also tastes wonderful when eaten raw as sashimi or sushi.

All of our seafood is Grade #1, so you can be certain that our Bigeye Tuna will please even the most discriminating palates no matter how luxurious the occasion. We do not use artificial preservative techniques or ingredients on our seafood, and its superior freshness is guaranteed.

This product is custom cut to order by lb.

Bluefin Summer Rolls

Recipe by Marc Matsumoto

These summer rolls make for a strikingly colorful appetizer. Filled with plump marinated tuna, sweet juicy mango, and fresh herbs like mint and cilantro, each roll holds a variety of textures and tastes that will keep you going back for more. The dipping sauce is a sweet and spicy combination of thai chili sauce, rice vinegar and young ginger, which gives it a robust ginger flavor without making it too spicy. While you can prepare the ingredients in advance, wait until just before you serve these to roll them as storing them in the fridge will make the wrappers tough.

DIRECTIONS

To marinate the tuna, add the soy sauce, sugar and grated garlic to a sealable bag and agitate to dissolve the sugar. Add the tuna and press out as much air as you can before sealing the bag. Let this marinate in the refrigerator for at least 12 hours, or up to 24 hours
To make the sauce, stir together the Thai chili sauce, rice vinegar, fish sauce and minced ginger.
When you're ready to make the spring rolls, remove the tuna from the marinade and slice into 4-inch x 1/2-inch sticks.
Prepare a plate larger than the wrappers and fill it with water.
Dip a summer roll wrapper in the water and hold it underwater for 5 seconds. It should still be stiff at this point. Place the wrapper on a clean surface and line up a 4-inch row of sliced cucumbers.
Top with the tuna, mango, cilantro and mint.
Roll the roll halfway, and then fold the two sides towards the center. Finish rolling the roll and repeat until you're out of tuna.
Slice the rolls in half at an angle and serve with the sauce.

Makes 8 rolls
Preparation time: 15 minutes
Cooking time: 10 minutes
Passive time: 12 hours

INGREDIENTS

2 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon garlic, grated
200 grams Bluefin tuna
1/4 cup Thai chili sauce
4 teaspoons rice vinegar
2 teaspoons fish sauce
2 teaspoons young ginger, peeled and finely minced
1 Lebanese cucumber, thinly sliced
8 sprigs cilantro, tough stems removed
8 sprigs mint, tough stems removed
1/2 mango, peeled and cut into 4-inch x 1/2-inch sticks
8 summer roll wrappers (they may be labeled bánh tráng)

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