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

Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 13

1 head fennel
2 pink radishes
1 stalk celery
2 scallions
2 asparagus spears
1 cup soy sauce
1 minced clove garlic
1 teaspoon crushed black pepper
8 ounce yellowfin tuna
3 tablespoons black olive puree
3 tablespoons basil puree
Juice of 2 lemons
3 tablespoons virgin olive oil

Steps:

Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

Citrus-Thyme Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 hearts romaine lettuce, chopped
3 to 4 ribs celery from the heart, chopped
1 yellow bell pepper, seeded and finely chopped
1 small red onion or 1/2 medium, finely chopped

Steps:

In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.

Rare Tuna Spring Rolls with Lime and Soy image

Provided by Food Network

Time 1h

Number Of Ingredients 8

1 pound piece sashimi tuna
1 tablespoon wasabi paste
2 tablespoons coriander leaves
2 tablespoons chopped parsley
8 spring rolls wrappers
Oil for deep frying
2 tablespoons lime juice
2 tablespoons soy sauce

Steps:

To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.;
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Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997
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