2 sisters 2 cities

January 31, 2010

Tuna Salad Rolls With Edamame

Filed under: K's Recipes — Tags: — 2sisters2cities @ 6:28 pm

Thursday night we went back to the Lifetime “Cook Yourself Thin” cookbook and made Tuna Salad Rolls with Edamame.  We already had iceberg lettuce in our fridge so we used that instead of Boston lettuce.  We also decided to not use as much cilantro, mint and scallions because it seemed like a little much.  I didn’t end up eating them because I didn’t feel well but B says they were delicious.


For the edamame
3 cups frozen edamame in the shell
1 1/2 teaspoons salt, for water
1/2 teaspoon kosher salt, to taste

For tuna rolls
7 ounces water-packed albacore tuna, drained
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
4 leaves Boston lettuce, bottom (1/2-inch) core removed
1 small bunches cilantro
1 small bunches mint
2 red bell peppers, stemmed, seeded, cored and cut into thin strips
2 cups broccoli sprouts
8 scallions, trimmed and cut into 3-inch sections, thick ends split in half lengthwise

* I know I forgot the lettuce in the picture…oops!

1. For the dipping sauce, stir together the ingredients in a small bowl; set aside.

2. For the tuna, in a small bowl, combine the tuna and olive oil, and season lightly with salt and pepper.

3. Arrange lettuce, herbs, bell pepper, sprouts and scallions on a platter.

4. To make each roll, overlap 2 lettuce leaves on a plate, stem ends facing up. Arrange 4 sprigs cilantro and 3 to 4 mint leaves horizontally in the center of the overlapped lettuce leaves. Spoon about one-eighth of the tuna on top. Arrange 3 to 4 pepper strips, and some of the scallions, horizontally on top, leaving 1 to 1 1/2 inches of the lettuce free at the bottom. Add about 1 tablespoon sprouts. Spoon some of the dipping sauce over. Fold the bottom of the lettuce up over the tuna and vegetables. Fold in the right side, and roll to the left to make a roll, open at the top. Spoon a little more of the dipping sauce onto the open top, and eat immediately over a plate to catch juices.

5. To make the edamame: Bring 4 cups of water to a boil in a saucepan, add edamame and 1 teaspoon salt, and boil for 4 minutes. Drain and sprinkle with 1/2 teaspoon of kosher salt.



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