Spicy Tuna Roll *non-traditional
- Number of Servings: 4
Ingredients
2 Haas avocados, peeled and chopped into bite-sized chunksSalt, to taste1 ½ pounds sushi grade ahi tuna steaks, cut into 1 inch chunks1 tablespoon freshly grated ginger3 scallions, finely chopped1 teaspoon crushed red pepper1/4 cup plus 1 tablespoon canola oil mayonnaise (such as Hellmann’s), divided2 tablespoons soy sauce1 teaspoon prepared wasabi paste, divided (you can get a small container of this from the sushi deli section in your local supermarket)2 teaspoons sesame oil2 cucumbers, peeled, seeded and finely chopped1 1/2 cups frozen edamame beans, thawed Shredded carrots, for garnish
1. Place the chopped avocados in a small bowl and lightly mash with a fork. Season avocados with salt to taste. Set aside.
2. Working in small batches, place the tuna chunks in a food processor, and pulse a few times to break the pieces into a consistency that somewhat resembles ground beef (note: take care not to over-process the tuna.) Add the tuna to the mixing bowl and mix in the grated ginger, scallions, crushed red pepper, 1/4 cup of the canola oil mayonnaise, soy sauce, 1/2 teaspoon wasabi paste and salt to taste. Mix the ingredients with clean hands to thoroughly combine.
3. Heat the oil in a large non stick skillet over medium-high heat; add the tuna and lightly stir fry for no more than one minute. Quickly remove the tuna from the heat. Use your hands to form the tuna into medium-sized round patties. Set tuna patties aside.
4. In a medium bowl, add the cucumber, edamame beans, remaining 1 tablespoon of mayonnaise and remaining 1/2 teaspoon of wasabi paste. Gently toss ingredients together and season with salt to taste. Divide the cucumber-edamame mixture into four equal piles on four individual serving plates. Shape each pile with your hands into a round circular shape roughly the same size as the tuna patties.
5. Carefully pile one tuna patty on top of each of the four cucumber-edamame stacks. Lightly spread the chunky avocado spread on top of the tuna patties. Garnish with shredded carrots. Serve immediately or refrigerate for up to 2 hours.
Serving Size: Makes 4 dishes
Number of Servings: 4
Recipe submitted by SparkPeople user KC_AEROHEAD.
2. Working in small batches, place the tuna chunks in a food processor, and pulse a few times to break the pieces into a consistency that somewhat resembles ground beef (note: take care not to over-process the tuna.) Add the tuna to the mixing bowl and mix in the grated ginger, scallions, crushed red pepper, 1/4 cup of the canola oil mayonnaise, soy sauce, 1/2 teaspoon wasabi paste and salt to taste. Mix the ingredients with clean hands to thoroughly combine.
3. Heat the oil in a large non stick skillet over medium-high heat; add the tuna and lightly stir fry for no more than one minute. Quickly remove the tuna from the heat. Use your hands to form the tuna into medium-sized round patties. Set tuna patties aside.
4. In a medium bowl, add the cucumber, edamame beans, remaining 1 tablespoon of mayonnaise and remaining 1/2 teaspoon of wasabi paste. Gently toss ingredients together and season with salt to taste. Divide the cucumber-edamame mixture into four equal piles on four individual serving plates. Shape each pile with your hands into a round circular shape roughly the same size as the tuna patties.
5. Carefully pile one tuna patty on top of each of the four cucumber-edamame stacks. Lightly spread the chunky avocado spread on top of the tuna patties. Garnish with shredded carrots. Serve immediately or refrigerate for up to 2 hours.
Serving Size: Makes 4 dishes
Number of Servings: 4
Recipe submitted by SparkPeople user KC_AEROHEAD.
Nutritional Info Amount Per Serving
- Calories: 625.6
- Total Fat: 33.4 g
- Cholesterol: 5.0 mg
- Sodium: 647.2 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 11.1 g
- Protein: 60.0 g
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