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Crispy Potato Spring Rolls With Tuna Sushi In A Lemon Thyme Vinaigrette Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCrispy Potato Spring Rolls With Tuna Sushi In A Lemon Thyme Vinaigrette Recipe - Cooking Index

Crispy Potato Spring Rolls With Tuna Sushi In A Lemon Thyme Vinaigrette

Courses: Starters and appetizers
Serves: 20 people

Recipe Ingredients

1 cup 237mlLemon juice
1 teaspoon 5mlGround pink peppercorns
1/2 teaspoon 2.5mlFreshly-ground white pepper
1 teaspoon 5mlSea salt
1/2 cup 118mlHoney
1 1/2 cups 355mlOlive oil
1/2   Lemon thyme
1 lb 454g / 16ozYukon Gold potatoes - peeled, and
  Cut into 1/2" dice
  Olive oil - as needed
  Salt - to taste
  Freshly-ground black pepper - to taste
1 oz 28gJulienne of sun dried tomatoes
4   Green onions, green parts only - cut 5" long pieces
4   Rice paper wrappers - (12")
3 oz 85g#1 sushi grade yellowfin tuna - cut 5" long bars

Recipe Instructions

Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.

In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun-dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.

To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.

Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.

In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.

Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.

This recipe yields 20 pieces.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9341) - from the TV FOOD - NETWORK

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