Best Ralphs Six Rivers Tuna With Honey Grain Rolls Recipes

SPICY TUNA ROLL

Spicy Tuna Roll image

Provided by Bobby Flay

Time 1h45m

Yield 4 rolls, about 30 pieces

Number Of Ingredients 19

Ingredients

2 cups medium-grain white rice (such as Calrose)
2 1/2 cups cold water
1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced

Steps:

Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.

RALPH'S SIX RIVERS TUNA WITH HONEY GRAIN ROLLS

Ralph's Six Rivers Tuna with Honey Grain Rolls image

I first tasted Ralph Watterson's Six Rivers Tuna last year when he and his group of bicycling buddies passed through Frederickburgs on a four-day cycling trip. His tuna provides hearty lunches for the group as they cover 300 miles and cross six rivers on their annual spring cycling trip. I asked for the recipe, which he described as his mother's version, plus a few embellishments of his own. I made it, tried it out at the bakery, and our tuna sandwich sales skyrocketed. Ralph's Six Rivers Tuna is now a part of our regular menu. Given its proven track record as a recipe that travels, I figured it would be great for an outdoor picnic or a potluck. On bike trips, Ralph says he often serves it with crackers. I wanted something more substantial and created a soft, honey-kissed roll that when split and filled with tuna makes a memorable and satisfying sandwich that travels with ease.

Yield makes about 5 cups

Number Of Ingredients 28

Ingredients

2 (12-ounce) cans tuna packed in water, drained
3 hard-boiled eggs, coarsely chopped (see page 93)
1 Granny Smith apple, cored but not peeled, chopped
1 large dill pickle, coarsely chopped
1/4 cup chopped red onion
1/2 to 3/4 cup mayonnaise
1/4 cup Creole or Dijon mustard
2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
1/2 teaspoon cracked black pepper
3/4 cup dried cranberries
1/4 cup roasted sunflower seeds
Honey Grain Rolls (recipe follows)
2 tablespoons active dry yeast
2 cups lukewarm water (105° to 115°F)
2/3 cup honey
1 cup whole wheat flour
1 cup all-purpose flour
(makes about 2 dozen 3 1/2-inch rolls)
3 large eggs, lightly beaten
1 cup old-fashioned oats, plus more or sprinkling
1/3 cup wheat germ, plus more for sprinkling
1/3 cup unsalted butter, melted
1/3 cup whole-grain cracked wheat
2 teaspoons kosher salt
2 cups whole wheat flour
3 cups all-purpose flour, plus 2 tablespoons for kneading
2 large eggs
2 tablespoons water

Steps:

In a large bowl, break up the tuna with a fork. Stir in the eggs, apple, pickle, onion, mayonnaise, mustard, lemon juice, pepper, cranberries, and sunflower seeds. Cover and refrigerate until ready to serve.
To serve, spoon into a bowl and let guests help themselves.
TO MAKE THE SPONGE: In a large bowl, whisk together the yeast, water, honey, 1 cup whole wheat flour, and 1 cup all-purpose flour. Set aside in a warm draft-free spot until it foams and increases in volume, about 30 minutes.
TO MAKE THE ROLLS: Grease 2 half-sheet (13 by 18-inch) pans with butter or cooking spray. Stir the 3 beaten eggs, oats, wheat germ, melted butter, cracked wheat, and salt into the sponge. Add the flour, 1/2 cup at a time, and work the dough with your hands until it becomes less sticky. Sprinkle a work surface with a few tablespoons of flour. Transfer the dough to the work surface and knead until it becomes smooth and elastic, about 5 minutes. (Or knead in a heavy-duty electric mixer fitted with a dough hook on medium speed, 2 to 3 minutes.)
Lightly grease a large bowl with butter or cooking spray and place the dough in the prepared bowl. Cover it with a tea towel and let it rise in a warm, draft-free spot until it doubles in bulk, about 1 1/2 hours. Punch down to deflate. Shape into 3-ounce rounds, about the size of golf balls, and place on the prepared pans. Set in a warm, draft-free spot until they rise and resemble marshmallows in texture, 30 to 40 minutes.
Preheat the oven to 375°F. In a small bowl, lightly beat the 2 remaining eggs and 2 tablespoons water. Just before baking, with a pastry brush, lightly coat the tops of the rolls with the egg wash. Sprinkle with a pinch of oatmeal or wheat germ. Bake until the rolls are golden brown on the top and bottom, 40 to 50 minutes. Serve warm or at room temperature.
The tuna can be made in advance and refrigerated for up to 3 days. The dough for the rolls can be made through the first rising, covered, and refrigerated for up to 3 days. On baking day, remove the dough from the fridge, divide it into 3-ounce balls, let it rise a final time, and bake according to recipe directions.