The Recipes

Tuna Tartar Summer Rolls

A tartar should generally demonstrate great knife skills, but who's looking if you take help from the food processor on this one?  It can be done in seconds.  I leave it to you how you want to prepare it.

Note that you can easily serve this with some chips or as-is.  A great idea would also be to use a stand cookie cutter, cut up some avocado or other vegetable and layer it all into the cookie cutter.  You could serve the same sauce or do something else on the plate altogether.  Just don't be scared by the raw fish factor!

Tuna Tartar Summer Rolls


- 4 oz. ahi tuna (make sure your fish monger knows you're serving it raw)
- 1 scallion, green and white parts sliced
- handful of cilantro
- a few grates of ginger
- 1/2 jalapeno, roughly chopped
- 1 glove of garlic, roughly chopped
- 2 tsp. soy sauce, divided
- drizzle of sesame oil
- 1 tsp. rice wine vinegar
- 1 T. sugar
- 1 tsp. sriracha or other hot sauce
- 4-5 spring roll wrappers
- 3 radishes, cut into matchsticks

Cut the tuna into large chunks.  Add the tuna, ginger, cilantro, jalapeno, garlic, 1/2 of the soy and sesame oil to a food processor.  If you are cutting it yourself, get your chop on and finely mince everything.  Reserve a few of the green onions for a dipping sauce and add the rest to the tuna mixture.  Pulse or chop to combine.

Whisk together the other half of the soy, Sriracha, rice wine vinegar and sugar.  Add in the reserved scallions.

If you are rolling these up, heat up 1/2 c. of water in the microwave for 1 1/2 minutes.  It needs to be warm, but not so hot that you don't want to put your fingers in it.

Submerge one spring roll wrapper at a time into the water for 30 seconds to soften them.  Remove the wrapper and lay it flat.  Line up a few slices of radish in the center of each wrapper and top with 2 T. of the tuna mixture.  Roll them up like burritos, folding the long side over first, starting to roll.  Gather in the short sides and finish rolling.  Set them on a plate seam-side down.  Serve with the dipping sauce on the side.