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

Recipe Ingredients

1 cup	237ml	Lemon juice
1 teaspoon	5ml	Ground pink peppercorns
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 teaspoon	5ml	Sea salt
1/2 cup	118ml	Honey
1 1/2 cups	355ml	Olive oil
1/2		Lemon thyme
1 lb	454g / 16oz	Yukon Gold potatoes - peeled, and
		Cut into 1/2" dice
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 oz	28g	Julienne 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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