Tuna Summer Rolls

Seasoned sushi rice replaces traditional rice noodles in these summer rolls. Use shrimp in place of tuna to vary the recipe.

Yield: 8 servings

Ingredients

• Rolls:
• 1  cup  uncooked sushi rice or short-grain rice
• 1 1/4  cups  water
• 2  tablespoons  minced peeled fresh ginger
• 2  tablespoons  mirin (sweet rice wine)
• 2  teaspoons  minced jalapeño pepper
• 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  (1/2-pound) 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 jalapeño pepper

Preparation

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. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes. Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.

Combine soy sauce and 1 teaspoon sugar; brush over tuna. Marinate in refrigerator 10 minutes. Heat a nonstick skillet over medium-high heat. 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.

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.

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. 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.

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.

Nutritional Information

Calories:

149 (3% from fat)

Fat:

0.5g (sat 0.1g,mono 0.1g,poly 0.1g)

Protein:

9.1g

Carbohydrate:

25.6g

Fiber:

0.7g

Cholesterol:

13mg

Iron:

1.1mg

Sodium:

388mg

Calcium:

24mg