Chili Tuna Roll Ups Food

CHILI TUNA ROLL-UPS

Steps:

• In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading.
• Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge.
• Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
• Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

TUNA ROLL-UPS

Steps:

• Place tuna, mayonnaise, curry powder and shallots in bowl.
• Spread bread slices with butter on both sides, remove crusts.
• Spread mayonnaise mixture over one side of each slice of bread.
• Roll up from one corner to the other and secure with a toothpick.
• Place on baking dish and sprinkle with grated cheese.
• Bake in moderate oven for 10- 12 minutes or until crunchy and golden.

AHI ROLL-UPS WITH WASABI GUACAMOLE AND JAVANESE SAUCE

Steps:

• Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
• Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
• Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
• Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
• On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
• Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
• Javanese Dipping Sauce, recipe follows.
• Javanese Dipping Sauce:
• 2 cups mirin
• 1/2 cup rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons Indonesian sweet soy sauce
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons freshly chopped cilantro leaves
• Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.