Apr 26
2011

Tuna Tataki Summer Rolls

in Appetizers, Honey, Main Course, Seafood, Side Dish, Vietnamese

Tuna Tataki Summer Rolls

I love this time of year when veggies and herbs are available in ripe abundance.  One of my favorite ways to eat them is in Vietnamese summer rolls, which highlights the beautiful flavors and doesn’t require me to heat up my kitchen with lots of cooking.

Sustainable Seafood Tour

I recently made some summer rolls for a video shoot for I Love Blue Sea.  Greg (Sippity Sup), Allison (Sushi Day), Cathy (ShowFood Chef), and I all prepared several recipes on film for I Love Blue Sea’s site.

Rachael preparing geoduck

I’m especially looking forward to seeing how a video of me preparing geoduck sashimi turns out.  Should be entertaining!

Geoduck Sashimi

For the summer rolls I used a variety of fresh produce,

Fresh cut veggies and herbs

and some of I Love Blue Sea’s Tataki-Style Skipjack Tuna that I thinly sliced.  Tataki is a Japanese method of preparing fish or meat—the meat is briefly seared on the outside, then marinated in vinegar.  If you love tuna like I do, Skipjack tuna is a great sustainable choice.  The Skipjack tuna is the smallest tuna commercially available, and so it has much lower levels of mercury than larger tunas.  The skipjack from I Love Blue Sea is caught using a pole-and-line which helps avoid unnecessary bycatch.

Sliced Tuna Tataki

Assembling the rolls is simple.  You give a wrapper a quick dip in warm water, fold it in half, lay the fillings on the bottom half, fold the bottom edge over the filling, then roll everything into a snug roll.

Assembling the summer rolls

You can serve the finished rolls this way, or you can slice them in half on a diagonal to show off all the gorgeous colors inside.  Served with a dipping sauce, these rolls make a delicious refreshing treat!

Tuna Tataki Summer Rolls with Dipping Sauce

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Tuna Tataki Summer Rolls

For the Summer Rolls:

Rice paper wrappers
Tuna Tataki, thinly sliced on an angle
Assortment of vegetables and herbs (Suggestions: butter lettuce, cucumber cut into matchsticks, carrots cut into matchsticks, bell pepper cut into matchsticks, fresh mint leaves, fresh basil leaves, shiso leaves, sprouts)

For the Summer Roll Dipping Sauce:

1/4 cup honey
2 tablespoons apricot jam
1 cup warm water
3 tablespoons fresh lime juice
3 cloves garlic, finely minced
2 tablespoons fish sauce
1 teaspoon chilli-garlic sauce

1. Turn a rice paper wrapper in a bowl of warm water. Lay the wrapper on a clean, dry surface and fold it in half.

2. Lay vegetables and herbs on the bottom half of the wrapper, then top them with 2 slices of tuna tataki.

3. Lift the bottom edge of the wrapper (the edge closest to you) and fold it over the fillings. Roll up the wrapper, using your fingers to pull everything into a snug roll. Serve with dipping sauce.

4. For the dipping sauce, mix together the honey and apricot jam in a small bowl. Slowly stir in the warm water, continuing to stir until well-combined.

5. Add the remaining ingredients and stir to combine. Taste and add more water as desired to adjust the strength of the sauce.

{ 20 comments… read them below or add one }



Heather (Heather's Dish) April 26, 2011 at 2:02 pm

The video is going to be great…hope we get to see it too!

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Fuji Mama (Rachael) May 3, 2011 at 1:23 pm

@Heather (Heather’s Dish), It will be up on I Love Blue Sea’s website, so anyone who wants to will get to see it!!

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Martin April 26, 2011 at 3:39 pm

Yum!! These were amazing! I’ll be sure and post a link to the video here when we get it edited.
P.S. Rachael is a total natural on camera!

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Fuji Mama (Rachael) May 3, 2011 at 1:23 pm

@Martin, Oh stop, don’t make me blush! I’m so glad you liked the summer rolls!

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Jennifer April 26, 2011 at 6:34 pm

These look delicious. And they sound so easy to make. I love tuna, so I’m gonna give these a try at some point over the summer.

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Fuji Mama (Rachael) May 3, 2011 at 1:24 pm

@Jennifer, Yay! They really are so easy . . . part of the reason I love making them! LOL

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Averie (LoveVeggiesAndYoga) April 26, 2011 at 6:45 pm

Lovely summer rolls! I made vegan spring rolls (or summer rolls, whatever the proper name is) with peanut sauce for dippage. I have never worked with raw sushi grade fish.

Can’t wait to see your video!

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Fuji Mama (Rachael) May 3, 2011 at 1:24 pm

@Averie (LoveVeggiesAndYoga), Oooh, the vegan rolls sound fantabulous!! Working with sushi grade raw fish is easy for something like this!!

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Katrina April 27, 2011 at 3:32 am

Love these! They’re so perfect for spring.

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Fuji Mama (Rachael) May 3, 2011 at 1:25 pm

@Katrina, Thank you!!

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Paula - bell'alimento April 27, 2011 at 10:49 am

So beautiful Rachael, can’t wait to see your video!

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Fuji Mama (Rachael) May 3, 2011 at 1:25 pm


merry jennifer April 27, 2011 at 5:16 pm

This sounds like a fantastic project. Can’t wait to see the final video!

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Joy April 29, 2011 at 9:31 am

The rolls look great! I never heard of them before. This is a must try.

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Nastassia (The Let Me Eat Cake) May 1, 2011 at 10:37 am

love fresh spring rolls! can’t wait to check out the video and thanks for sharing this simple beautiful recipe can’t wait to make them for my next picnic!

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Fuji Mama (Rachael) May 3, 2011 at 3:04 pm

@Nastassia (The Let Me Eat Cake), Yay! Can’t wait to hear what you think! :)

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HeatherChristo May 2, 2011 at 8:02 am

These are one of my favorite fresh starters. the addition of apricot jam in the dipping sauce sounds great!

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Liz - Meal Makeover Mom May 2, 2011 at 6:42 pm

These look fantastic. I have never used rice paper wrappers before. So sad to even admit that. I think you’ve inspired me. Can’t wait to see your video too!

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Fuji Mama (Rachael) May 3, 2011 at 3:05 pm

@Liz – Meal Makeover Mom, You’ve got to try them! They are so easy and fun to work with!!

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Cookin' Canuck June 6, 2011 at 7:17 pm

Seriously, I really need to spend a few days at your house, immersing myself in your cooking. These look fantastic! I’d love if you’d consider sharing this in the online Get Grillin’ & summer bbq event I’m hosting (it’s appetizer week right now).

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