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Spicy Tuna Rolls

This is an elegant way to serve your favorite poke.  This version uses spicy ahi poke.  It is so spicy that I needed something to cool it off so I used creme fraische on the top.

Recipe provided with permission by Scott R. Davis!!


Posted By: Scott R. Davis
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Prep Time: 15 | Cook Time: 0 | Ready In: 15
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Spicy Tuna Rolls
1 pound spicy tuna pok? or your favorite poke (store bought or click for spicy tuna recipe)
3 tablespoons snipped fresh chives
3 Japanese/English(usually wrapped in plastic) or kirby cucumbers 
1 teaspoon black sesame seeds, toasted
2 tablespoons crème fraîche or thick sour cream
Sam Choy's Poke Cookbook


Cooking Process:

Add the chives to the tuna pok?. Cover with plastic wrap and refrigerate.

Using a mandolin, slice the cucumbers lengthwise as thinly as possible into approximately 5-inch lengths. Or if you're really good with a knife, you can slice them by hand. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. I still almost always use one anyway. Continue making rolls with the remaining ingredients.

Using a small spoon top each roll with a small dollop of crème fraîche, then top with the sesame seeds. You can put the crème fraîche into a zip-lock bag and snip the corner off and use that to make your dollops. It's like a mini pastry bag.

Scott’s Notes: Don’t make these too far in advance, they tend to get juicy. Sometimes I make cucumber cups instead of the slices. Choose very thin cucumbers, peel or partly peel them, slice them into 1/2 to 3/4 inch pieces and hollow out part of the center with a small melonballer to make a cup.

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