Tuna Spring Rolls with Lime Soy Sauce
Elevate your appetizer game with these vibrant Tuna Spring Rolls with Lime Soy Sauce—an irresistibly fresh and flavorful dish that's as stunning as it is simple to make. Featuring perfectly seared ahi tuna, crisp julienned vegetables like carrot, cucumber, and red bell pepper, and aromatic fresh herbs like mint, cilantro, and basil, these rice paper rolls are a feast for both the eyes and the palate. The dipping sauce, a zesty blend of soy sauce, fresh lime juice, honey, and ginger, adds a tangy-savory kick that complements the delicate rolls beautifully. Ready in just 25 minutes, this recipe is ideal for light lunches, party appetizers, or healthy dinner ideas. Garnished with optional sesame seeds for a touch of elegance, these spring rolls will transport your taste buds to a world of fresh, Asian-inspired flavors. Whether you're hosting guests or treating yourself, these tuna spring rolls are sure to impress!
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Recipe Information
Ingredients
- 200 grams Fresh ahi tuna steak
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 8 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 16 pieces Fresh mint leaves
- 16 pieces Fresh cilantro leaves
- 8 pieces Fresh basil leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Season the tuna steak with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes on each side, depending on desired doneness. Remove from heat and let it rest for 5 minutes before slicing into thin strips.
Prepare a clean surface for rolling the spring rolls. Fill a shallow dish with warm water to soften the rice paper wrappers.
Submerge one rice paper wrapper into the warm water for about 10-15 seconds until pliable, then place it on a damp kitchen towel or cutting board.
Layer a few pieces of carrot, cucumber, red bell pepper, 2 mint leaves, 2 cilantro leaves, 1 basil leaf, and a slice of tuna onto the lower third of the wrapper.
Fold the sides of the wrapper inward, then tightly roll from the bottom, enclosing the filling completely. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, combine soy sauce, lime juice, sesame oil, honey, and grated ginger in a small bowl. Stir well to blend.
Serve the tuna spring rolls on a platter with the lime soy sauce on the side. Sprinkle with sesame seeds if desired for garnish.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
