Name: Tuna Roll with Ginger Wine Sauce
Ingredients: 4 tuna fillets; 4 egg roll wrappers; ½ tsp kosher salt; ¼ tsp red pepper; 1 egg (beaten); 2 leeks (white part only, washed and cut into julienne strips); 4 tbsp cornstarch; 2 tbsp apple juice; 1 ½ cups white wine; ½ cup soy sauce; 3 tbsp olive oil; 2 tsp ginger (minced fine); 2 cloves garlic (minced fine, then mash with a little kosher salt to make a paste); ¼ tsp red pepper flakes; 1 tbsp lemon juice; 1 tbsp honey; oil for deep frying; 1 zucchini (cut into ½ inch dice); 1 yellow squash (cut into ½ inch dice); 1 red bell pepper (cut into ½ inch dice); 1 onion (cut into ½ inch pieces); 4 cups hot steamed rice

Print Recipe

Tuna Roll with Ginger Wine Sauce

Ingredients

4 tuna fillets
4 egg roll wrappers
½ tsp kosher salt
¼ tsp red pepper
1 egg beaten
2 leeks white part only, washed and cut into julienne strips
4 tbsp cornstarch
2 tbsp apple juice
1 ½ cups white wine
½ cup soy sauce
3 tbsp olive oil
2 tsp ginger minced fine
2 cloves garlic minced fine, then mash with a little kosher salt to make a paste
¼ tsp red pepper flakes
1 tbsp lemon juice
1 tbsp honey
oil for deep frying
1 zucchini cut into ½ inch dice
1 yellow squash cut into ½ inch dice
1 red bell pepper cut into ½ inch dice
1 onion cut into ½ inch pieces
4 cups hot steamed rice

Instructions

Cut tuna to form an even rectangle about 2 inch x 2 inch x 5 inch (patch pieces together where necessary).
Mix salt and cayenne pepper together.
Brush egg roll with egg and sprinkle with salt and cayenne pepper mix.
Put the tuna on the wrapper and wrap like an egg roll. Set aside.
Toss leeks with 2 tbsp of the cornstarch until lightly dusted. Set aside.
Mix remaining 1 tbsp cornstarch with the apple juice. Set aside.
Add enough oil to deep fry rolls in a deep pan and heat to 350°F.
While oil heats, in a medium saucepan heat wine and soy sauce over medium heat. Add 1 tbsp of the olive oil, ginger, garlic, red pepper flakes, lemon juice, and honey and simmer about 2 minutes. Add cornstarch mixture until slightly thickened. Set aside and keep warm.
Heat oil over medium high heat. While oil heats, heat remaining 2 tbsp of olive oil in a skillet and sauté zucchini, squash, red bell pepper, and onion until tender, but not soft. Set aside and keep warm.
Shake excess cornstarch off the leeks and deep fry in the oil until lightly golden brown. Drain on paper towels. Set aside.
Deep fry tuna rolls until golden brown on the outside, still keeping the inside rare. Drain on paper towels.
To assemble the dish, pack the steamed rice tightly in mold, and invert onto center of plate. Slice the tuna roll into 6 pieces. Surround the rice with the sautéd vegetables. Put the tuna pieces around the rice leaning them upright against the side of the molded rice and put the last piece on top. Spoon sauce onto the plate around the rice over the vegetables. Stack the fried leeks in a high pile on top of the rice. Serve immediately.