32 leaves Boston lettuce, bottom (1/2-inch) core removed
2 small bunches cilantro
2 red bell peppers, stemmed, seeded, cored and cut into thin strips
2 cups bean sprouts
8 scallions, trimmed and cut into 3-inch sections, thick ends split in half lengthwise
For the dipping sauce, stir together the ingredients in a small bowl; set aside
For the tuna, in a small bowl, combine the tuna and olive oil, and season lightly with salt and pepper.
Arrange lettuce, herbs, bell pepper, sprouts and scallions on a platter.
To make each roll, overlap 2 lettuce leaves on a plate, stem ends facing up. Arrange 4 sprigs cilantro and 3 to 4 mint leaves horizontally in the center of the overlapped lettuce leaves. Spoon about one-eighth of the tuna on top. Arrange 3 to 4 pepper strips, and some of the scallions, horizontally on top, leaving 1 to 1 1/2 inches of the lettuce free at the bottom. Add about 1 tablespoon sprouts. Spoon some of the dipping sauce over. Fold the bottom of the lettuce up over the tuna and vegetables. Fold in the right side, and roll to the left to make a roll, open at the top. Spoon a little more of the dipping sauce onto the open top, and eat immediately over a plate to catch juices.
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