Spring roll wrappers (rice paper), reconstituted in water
Seared skipjack tuna
2 to 3 branches
White sesame seeds
1/6 of a teaspoon
Slice the skipjack tuna into 5 x 1 cm pieces.
Mixed the ☆ ingredients together, add in the tuna pieces, and mix well. Rub in the seasonings, and let sit for 10 minutes.
Cut the onions thinly, and soak in a bowl of water. Drain well.
Cut the cucumber finely into long and thin pieces, about 4 cm.
Cut the onion finely. Mix the ingredients for the sauce together.
Soak the rice paper in water, and place on a cutting board. Put 1/3 of the fish, onion, and cucumber in the center.
Wrap tightly into rolls, by folding over the the stuffing, folding over the left and right side of the wrapper and roll. Prepare 3 rolls in the same way.
Cut into 3 or 4 pieces. Position several on a plate with their cross-sections facing up.
Mix sesame and green onion together, sprinkle on top, and voilà!
Story Behind this Recipe
If there is leftover tuna from dinner, I make this the next day as a side dish.
Using sweet onions or regular onions are both okay. If you want to get rid of the spiciness, soak in water for longer. You can replace the vegetables with watercress, tomatoes, or whatever ingredients that you like.