Tuna Rice Paper Wraps Food

SPICY TUNA RICE BOWL

Spicy Tuna Rice Bowl image

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½ lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

Steps:

Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
Turn off heat and let rice sit, covered, for 10 minutes.
Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g

RICE PAPER TUNA SALAD ROLL

Rice Paper Tuna Salad Roll image

This recipe comes from Chef Michael Smith at the Food Network. My fiance and I make this quite often as it makes a quick, light lunch. Would also work great as an appetizer. This recipe is quite versatile so feel free to substitute ingredients as you like.

Provided by Deepfreeze-27

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 rice paper sheets
1 (6 ounce) can tuna, drained
1 tablespoon grainy mustard (I use dijon)
1 tablespoon olive oil
1 tablespoon lemon juice
1 green onion, sliced
1/4 cup fresh cilantro, chopped
1 dill pickle, cut into quarters lengthwise
salt and pepper, to taste

Steps:

Pour some water into a shallow dish. Add rice paper sheets and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
Place a rice paper wrap on the counter and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll.
Fold in ends and continue to roll up. Repeat for each wrap.

Nutrition Facts : Calories 195.5, Fat 11.3, SaturatedFat 2, Cholesterol 32.3, Sodium 405, Carbohydrate 2.4, Fiber 0.9, Sugar 0.9, Protein 20.6

TUNA RICE-PAPER WRAPS

Tuna Rice-Paper Wraps image

An Asian-flavored tuna mix tucked into rice paper wrappers takes roll-ups to a whole new level of fun! From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 4

Number Of Ingredients 12

Ingredients

1 can (12 oz) water-packed light tuna, drained
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped green onion
1 tablespoon chopped celery
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro or Thai basil
1/2 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon pepper
Hot-pepper sauce, if desired
4 six-inch rice-paper wrappers
Cilantro or Thai basil leaves, if desired

Steps:

In medium bowl, combine tuna, mayonnaise, scallion, celery, carrot, cilantro or basil, oil, salt, pepper, and a few drops of hot-pepper sauce. Stir to mix well.
Prepare rice-paper wrappers according to package directions. Lay papers on a moistened tray or work surface. Spoon one-fourth of tuna mixture on one side of each wrapper. Roll into packets, folding sides in first and rolling from bottom into a tube. Garnish with cilantro or basil leaves and serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

RICE PAPER WRAPS WITH VEGETABLES

Rice Paper Wraps with Vegetables image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 12 rolls

Number Of Ingredients 24

Ingredients

Warm water, for soaking rice paper wrappers
1 package rice paper wrappers, see Cook's Note*
1/4 cup cilantro leaves
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1 cup snow peas, stringed and julienned
3 1/2 -ounce package enoki mushrooms
1 cup bean sprouts
1 recipe seasoned Buckwheat or Soba Noodles, recipe follows
1/4 cup pickled ginger
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
Orange-Chili Dipping Sauce, recipe follows
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked buckwheat noodles
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons lime juice, about 1/2 lime
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 teaspoon chili flakes
1 teaspoon kosher salt

Steps:

In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

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For dipping sauce, combine vinegar and sugar in a saucepan over medium heat and stir until sugar dissolves. Cool, then add remaining ingredients.
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