Tuna Summer Rolls

Name: Tuna Summer Rolls
Yield: Serves 2 as a lunch, snack, or starter
Ingredients: 3 tablespoons peanut butter; 4 tablespoons soy sauce; ½ bunch of cilantro, leaves only; 6 rice paper wrappers; ½ cup (50 g) roasted cashews, coarsely chopped; 5 cups (100 g) loosely packed spinach; Two 6-ounce (160 g) tins of tuna in water, drained; 2 tablespoons sesame oil; Juice of 1 lime; ¾ cup (75 g) bean sprouts; 1 scallion; Juice of ½ lemon; ½ avocado; ½ carrot; ¼ cucumber

Preparation info

Serves
2
as a lunch, snack

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Summer rolls are spring rolls that are eaten fresh rather than deep fried. Not only does this create a completely different taste sensation, but it makes them extra healthy, too!

Ingredients

Rolls

¼ cucumber
½ carrot
½ avocado
Juice of

Fish course
Sandwich
Snack
Lunch
Pescatarian
Summer

Method

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put