posted by bingham 10-31-98 6:35 PM
1 lb. fresh tuna
1 lb. fresh spinach, cleaned and cut into thin strips
1 c. julienne of cucumber-take out seeds
1 c. julienne of carrot
1 c. bean sprouts
Combine the following marinade in small bowl to brush on tuna:
1 TSP. ginger
1 TSP. black pepper
3 TSP. sesame seeds
1 tsp. salt
3 tsp. veg. oil
1 tsp. sesame oil
Mix the following, cover and allow to sit for 5-10 minutes, Should be pasty but spreadable.
2 TSP. wasabi powder
3/4 cup mayo
1 TSP. lemon zest
10" tortilla wrappers
Mix the following to make "glue" for the wraps:
3 TSP. flour
1 TSP. corn starch
4 TSP. water
few drops of seasame seed oil
Brush the marinade mixute onto tuna. Grill or pan sear tuna so that it is still pink on the inside. Slice tuna
into thin strips.
Take wrap and spread with the Wasabi powder mixture. In the middle of the wrap place a few strips of tuna, spinach, cucumber, carrots and bean sprouts. Roll one side up tucking in the mixture.
Before completing the roll, take the "GLUE" and secure the corners of the wrap and finish the roll.
Place in refreg for at least 4 hours. Cut at and angle placing it upright on a platter. Garnish with whole chive "sticks".
When serving as an appetizer, place upright on plate, squeeze a sweet mustard in a zig zag pattern on the plate and add chive garnish.
(If using as a hors d'oeuvres, cut into small pieces.)