Southern Bluefin Tuna Rice Paper Rolls With Ginger-Lime Dressing

Fresh, crisp and full of colour, these Southern Bluefin Tuna rice paper rolls are made for warm spring days. Our Dinko Southern Bluefin Tuna akami delivers a clean, meaty flavour and firm texture that pairs beautifully with crunchy vegetables, fragrant herbs and peppery watercress. A bright ginger-lime dressing brings everything together, enhancing the tuna without overpowering its natural flavour.

Serves: 4 | Makes: 12 rolls PRINT THIS

12 rice paper wrappers.
300g Dinko Southern Bluefin Tuna akami, cut into 12 even batons.
1 large carrot, cut into fine matchsticks.
1 Lebanese cucumber, cut into fine matchsticks.
½ large red capsicum, thinly sliced.
1 cup watercress, thick stems removed.
¼ cup fresh mint leaves.
¼ cup fresh coriander leaves.

Ginger-Lime Dressing

3 tablespoons fresh lime juice.
1½ tablespoons honey or maple syrup.
1 tablespoon light soy sauce or tamari.
1 tablespoon fresh ginger, finely grated.
1 small garlic clove, finely grated or crushed.
1 teaspoon toasted sesame oil.
½ small red chilli, finely sliced (optional).

Method

1 Start with the ginger-lime dressing. Whisk together the lime juice, honey, soy sauce, ginger, garlic and chilli, if using.

2 Arrange the carrot, cucumber, capsicum, watercress, mint and coriander within easy reach. Fill a wide, shallow bowl with warm water and place a clean, damp tea towel on your work surface.

3 Take the tuna out of the fridge just before assembling. Lightly brush each baton with a touch of ginger-lime dressing to highlight its flavour. Reserve the rest of the dressing for serving.

4 Dip one rice paper wrapper into the warm water for only a few seconds. Remove it while it still feels slightly firm, then place it flat on the damp tea towel. It will continue softening as you add the filling.

5 Place a few watercress leaves across the lower third of the wrapper. Add carrot, cucumber, capsicum, mint and coriander, keeping the filling compact rather than piling it too high.

6 Lay one tuna baton over the vegetables. Fold the bottom of the wrapper firmly over the filling, tuck both sides in, then roll forward snugly to close.

7 Repeat with the remaining wrappers. Keep the finished rolls in a single layer so the rice paper does not stick together.

8 Serve immediately with the remaining ginger-lime dressing for dipping.

OTHER RECIPES

Tuna Poke Bowl with Spicy Sauce

Tuna Katsu Sando with Cabbage Slaw

Sashimi with Ponzu Sauce

Tips For Better Rice Paper Rolls

Keep the tuna cold. Southern Bluefin Tuna is delicate, so keep it refrigerated until all the other ingredients are ready and you are set to roll. We also recommend minimising the time the tuna spends out of the fridge during preparation.
Do not over-soak the wrappers. They should still feel slightly firm when they leave the water. Over-soaked rice paper quickly becomes sticky and much harder to roll without tearing.
Cut everything evenly. Fine, uniform vegetable strips make the rolls easier to close and reduce the chance of a sharp piece of carrot or capsicum piercing the wrapper.
Use the watercress thoughtfully. Laying the softer leaves against the rice paper creates a gentle buffer between the wrapper and the firmer vegetables. Its peppery flavour is a perfect match for the clean, savoury akami.
Do not overfill them. Three neat rolls are far more satisfying than one enormous roll that splits the moment you pick it up.
Keep finished rolls apart. Arrange them in a single layer and cover loosely with a clean, damp tea towel if you need to hold them briefly before serving.

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