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EatSmarter exclusive recipe

Tuna Tartare Hand Rolls

with Avocado and Radish

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Tuna Tartare Hand Rolls
209
calories
Calories

Tuna Tartare Hand Rolls - Fresh Japanese-style seafood to nibble on

0
Print
moderate
Difficulty
1 hr 10 min.
Preparation
ready in 1 hr 35 min.
Ready in
Nutritions
1 piece contains
Fat4 g
Saturated Fat Acids1.2 g
Protein14 g
Roughage1.5 g
Sugar added3 g
Calorie209
Carbohydrates/g27
Bread exchange unit2
Cholesterol/mg23
Uric acid/mg118
Vitamin A/mg0.3
Vitamin D/μg2.7
Vitamin E/mg0.9
Vitamin B₁/mg0.2
Vitamin B₂/mg0.1
Niacin/mg7.7
Vitamin B₆/mg0.4
Folate/μg53
Pantothenic acid/mg0.6
Biotin/μg3
Vitamin B₁₂/μg2.3
Vitamin C/mg14
Potassium/mg332
Calcium/mg68
Magnesium/mg45
Iron/mg2.2
Iodine/μg35
Zinc/mg1.1
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 pieces
4 ounces
1 ½ tablespoons
½ tablespoon
1 teaspoon
1 piece
daikon Radish (about 100 grams)
11 ounces
very fresh Tuna
2
1
small green Chile pepper
½
1 teaspoon
1 teaspoon
Soy sauce (or to taste)
1
6 sprigs
3 sheets
1 teaspoon
Pickled ginger (to taste)
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Preparation

Kitchen utensils

2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 optional Mandoline, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Small bowl, 1 Measuring cups, 1 Paper towel, 1 Kitchen towel, 1 Pot (with lid), 1 large Bowl, 1 Wooden spoon

Preparation steps

Step 1/12
Tuna Tartare Hand Rolls preparation step 1

Place sushi rice in a sieve and rinse with cold water until the water runs clear. Drain in a sieve for about 20 minutes. Place rice and 250 ml (approximately 1 cup) water in a pot and bring to a boil.

Step 2/12
Tuna Tartare Hand Rolls preparation step 2

Cook uncovered for 2 minutes, then cover and cook until rice is tender and liquid is almost completely absorbed, about 20 minutes. Remove the pot from the heat. Remove lid and cover with a kitchen towel. Let stand for 10 minutes.

Step 3/12
Tuna Tartare Hand Rolls preparation step 3

In a small pot, combine rice vinegar, mirin, sugar and 1 teaspoon salt. Bring to a simmer, stirring until the sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork so that it cools faster. Pour the vinegar mixture on the rice and let cool completely, about 30 minutes.

Step 4/12
Tuna Tartare Hand Rolls preparation step 4

Peel daikon radish and very thinly slice with a mandoline or peeler. Place in a sieve, sprinkle with a little salt and let drain.

Step 5/12
Tuna Tartare Hand Rolls preparation step 5

Rinse tuna, pat dry and cut into fine dice. 

Step 6/12
Tuna Tartare Hand Rolls preparation step 6

Rinse scallions, pat dry and cut into thin slices. Rinse chile pepper, wipe dry, halve lengthwise and remove the seeds. Finely chop chile. Squeeze juice from lime half. 

Step 7/12
Tuna Tartare Hand Rolls preparation step 7

Combine tuna, scallion, chile pepper, sesame oil, 1 teaspoon soy sauce, and 1 tablespoon lime juice in a bowl and mix thoroughly. Season with salt and pepper.

Step 8/12
Tuna Tartare Hand Rolls preparation step 8

Halve avocado lengthwise, remove pit, slice the flesh with a knife and scoop flesh out of the skin. (Alternately, you can peel the avocado before slicing.) Sprinkle avocado with some of the remaining lime juice. Rinse cilantro and shake dry.

Step 9/12
Tuna Tartare Hand Rolls preparation step 9

Cut the nori in half diagonally.

Step 10/12
Tuna Tartare Hand Rolls preparation step 10

With moistened hands, shape the rice into 6 small balls (about the size of ping-pong balls). Holding a half sheet of nori on your palm, place a rice ball in the center of the sheet and brush with a little wasabi paste.

Step 11/12
Tuna Tartare Hand Rolls preparation step 11

Add about 2 tablespoons of tuna tartare, 2-3 avocado slices and 1 sprig of cilantro. Roll the nori into a cone shape, pressing the rice a bit flat.

Step 12/12
Tuna Tartare Hand Rolls preparation step 12

Tuck some radish slices in the top of the cone. Repeat with remaining ingredients to make 5 more hand rolls. Serve with pickled ginger and more soy sauce.

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