Award-winning seared tuna fresh spring rolls

Submitted by: Andrew Levy
Bradly M whiiped these up for Dr. Gonzo's Xtreme Grilling competition..Incredible!!!

Difficulty: Medium - some experience needed

Ingredients

Roll Ingredients:
Dr. Gonzo's Kamehamehamash
sushi-grade tuna steak (tuna should be at least 1" thick).

For each roll:
2 crowns of asparagus, parboiled in salted water and grilled until slightly charred
1 spear (about 1/10 of a whole fruit cut lengthwise) of grilled zucchini
3-5 fresh mint leaves
5-7 fresh cilantro leaves
5-6 chopped strips Boston lettuce
1.5-2 tablespoons cooked rice vermicelli seasoned with Dragon's Tearz and sesame oil

Dipping sauce recipe:
1 part palm sugar
2 parts nuoc mam/nam pla/fish sauce
2 parts Dragon's Tearz
4 parts Wazoo Juice
10 parts Kamehamehamash
10 parts hoisin
(Note: relative parts above are approximate, and hoisin and nuoc mam flavors vary by manufacturer. Adjust to taste)

Method

spring rolls:

2 hours prior to cooking, spread Kamehamehamash on tuna steak Sear tuna over very high heat until the exterior is cooked all the way around, and slice into 1.5 oz slices. For each roll, add one slice of tuna and the following ingredients:
2 crowns of asparagus, parboiled in salted water and grilled until slightly charred
1 spear (about 1/10 of a whole fruit cut lengthwise) of grilled zucchini
3-5 fresh mint leaves
5-7 fresh cilantro leaves
5-6 chopped strips Boston lettuce
1.5-2 tablespoons cooked rice vermicelli seasoned with Dragon's Tearz and sesame oil

Roll in a wetted rice paper wrap and cut into two pieces. Serve over a bed of mung bean vermicelli and garnish with dipping sauce.

Dipping sauce recipe:

Crush palm sugar before adding to mixture. Mix all dipping sauce ingredients and let stand for 30 minutes before serving.


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