posted on Apr, 8 2005 @ 04:01 PM
I make this spicy tuna that I've now had two ways; I first put it together for maki ( sushi roll ), and today I made it for lunch in sandwich form
which was even better!
Take one can of chunk white tuna and press out all the water through a fine mesh strainer, until it's as dry as possible.
Mix: one tablespoon of Mayo, one tablespoon of the sauce from a can of chipoltes, one tablespoon of sweet pickle relish, 1 1/2 tablespoon of finely
chopped scallion ( white part only)
Mix that with the tuna
- make sushi rice according to package
- cover bamboo rolling mat in plastic wrap
- wet hands and press out rice a 1/2 inch thick to about the size of the nori sheet ( smoked seaweed ) onto the mat
- place the sheet on top and scoop a line of the tuna ( about the width of your thumb) across the nori, about an inch up from the bottom
- roll it, using the mat
- scoop out some small fine caviar (orange). It's not expensive; about $5 jar in the refrigerated fish section or by the canned fish section
- gently rub it into the rice roll
- cut about every two inches with a sharp dry knife
Serve with soy sauce, wasabi & pickled ginger. This is a great intro for those eeked about raw fish. You can substitute slightly toasted sesame seeds
for the caviar on the outside as well.
- Spread the tuna on the bottom half side of a good baguette ( note: it's not what the Piggly Wiggly supermarket calls a baguette - go to the
bakery & get it!! )
- take a thin sliced extra sharp cheddar and completely cover the tuna
- put the top half ( crust side up ) & the tuna half under the broiler until the cheese melts , but not brown
Top with a chiffonade of romaine lettuce tossed with a little garlic oil and sea or kosher salt, pepper and thinly slice tomato