Tuna Summer Rolls

Cooking Light. September 2002

• Ready In: 30 mins
• Serves: 8

Ingredients

• Rolls

• 1  cup  uncooked sushi rice or 1  cup short-grain rice
• 1 1⁄4 cups water
• 2  tablespoons  minced peeled fresh ginger
• 2  tablespoons mirin (sweet rice wine)
• 2  teaspoons  minced  jalapeno peppers
• 2  teaspoons  minced shallots
• 1  teaspoon sugar
• 1  teaspoon fish sauce
• 1⁄4 teaspoon salt
• 1  tablespoon low sodium soy sauce
• 1  teaspoon sugar
• 1 (1/2lb)  tuna steak
• 8 (8 inch)  round sheets rice paper
• 2  cups  trimmed watercress

• Sauce

• 1⁄4 cup white vinegar
• 1  tablespoon sugar
• 1  tablespoon fish sauce
• 1 1⁄2 teaspoons  minced shallots
• 1  teaspoon  minced  jalapeno pepper

Directions

1. To prepare rolls, rinse the rice thoroughly in a sieve. Drain well. Bring 1 1/4 cups water to a boil in a medium saucepan; add rice.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes.
3. Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.
4. Combine soy sauce and 1 teaspoon sugar; brush over tuna. Marinate in refrigerator 10 minutes. Heat a nonstick skillet over medium-high heat.
5. Add tuna to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Cut tuna into 8 (1/4-inch-thick) slices.
6. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.
7. Place sheet on a flat surface. Arrange 1/4 cup watercress to cover half of sheet, leaving a 1/2-inch border. Top with 1/3 cup rice mixture; spread evenly.
8. Arrange 1 tuna slice over rice. Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion. Repeat procedure with remaining rice paper sheets, watercress, rice mixture, and tuna. Cut each roll in half diagonally.
9. To prepare sauce, combine vinegar and remaining ingredients. Arrange 2 roll halves on each of 8 plates; serve 2 1/4 teaspoons sauce with each serving.