Tuna spring rolls with soybean coulis

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Although these spring rolls are cooked, the tuna remains raw, or essentially so. With the soy and cilantro “pesto” and the double-wrapping, this is a really beautiful presentation, one that has been served at Jean-Georges’ Vong restaurants for years.

This makes 4 spring rolls, enough for 4 good appetizers. It is not a difficult recipe to double.