Coriander tuna tataki rolls

Name: Coriander tuna tataki rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 10 rolls
Cuisine: Japanese
Ingredients: 1 lb (500 g) fresh sashimi tuna fillets; 3 tablespoons soy sauce combined with 1 teaspoon wasabi powder or ½ teaspoon wasabi paste, for dipping; ½ tablespoon olive oil; 3 tablespoons soy sauce combined with 1 teaspoon wasabi powder or ½ teaspoon wasabi paste, for dipping; 3 tablespoons soy sauce combined with 1 teaspoon wasabi powder or ½ teaspoon wasabi paste, for dipping; 4 cloves garlic; 1-2 bird’s-eye chilies; 3 green onions (scallions); 12 sprigs coriander leaves (cilantro); 1½ tablespoons yuzu juice or mixture of mandarin orange and lemon juice; 1½ tablespoons yuzu juice or mixture of mandarin orange and lemon juice; 1½ tablespoons yuzu juice or mixture of mandarin orange and lemon juice

Preparation info

Makes
10
rolls

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Purchase sashimi-grade tuna and you will be assured of the freshness and quality of fish that this recipe, a cunning synthesis of Japanese and Vietnamese influences, deserves.

Ingredients

1 lb (500 g) fresh sashimi tuna fillets
½ tablespoon olive oil

Asia
Vietnam
Japan
Fish course
Pescatarian

Method

Make the Spice Paste by processing the chilies, garlic, coriander leaves (cilantro) and green onions to a smooth paste in a blender. Transfer to a bowl, stir in the yuzu juice and olive oil. Set aside.
Slice the tuna into 10 thin rectangular strips, each measuring around 1 x 3 in (2.5 x 7.5 cm) and approximately 1/8 in (