Luxe Recipes

Bluefin Summer Rolls

Bluefin Summer Rolls

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.

FEATURING: Bluefin Tuna Loin - Fresh or Frozen
Item Qty Price
SuperFrozen Bluefin Tuna Loin (Custom Cut) Qty: $99.00 / LB
Fresh Farmed Bluefin Tuna Loin (Custom Cut) Qty: $99.00 / LB

These colorful summer rolls filled with marinated tuna, juicy mango, crispy cucumber, herbal cilantro and refreshing mint make for a delicious one-bite appetizer. #tuna #fish #seafood #appetizer #canape

Makes 8 rolls

Preparation time:

Cooking time:

Passive time:

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)

DIRECTIONS

  1. 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 marinate the tuna, add the soy sauce, sugar and grated garlic to a sealable bag and agitate to dissolve the sugar
  2. To make the sauce, stir together the Thai chili sauce, rice vinegar, fish sauce and minced ginger.
    To make the sauce, stir together the Thai chili sauce, rice vinegar, fish sauce and minced ginger.
  3. 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.
    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.
  4. Prepare a plate larger than the wrappers and fill it with water.
    >Prepare a plate larger than the wrappers and fill it with water.
  5. 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.
    Dip a summer roll wrapper in the water and hold it underwater for 5 seconds. It should still be stiff at this point.
  6. Top with the tuna, mango, cilantro and mint.
    Top with the tuna, mango, cilantro and mint.
  7. 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.
    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.
  8. Slice the rolls in half at an angle and serve with the sauce.
    Slice the rolls in half at an angle and serve with the sauce.
Note:All recipes and other content on this website, including images and text, are protected by copyright. Any reposting or republishing of this recipe or its images is prohibited without written authorization from LuxeGourmets. You may, however, share this recipe with your friends by forwarding the link, or by clicking on any of the social media icons on this page.