Saturday, February 5, 2011

Spicy Tuna


Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.
The reason I mentioned Chili mayonnaise in the ingredients section, although I usually mention the sauces that go along with the dish at the end of the recipe, is because this sauce is an integral part of the dish - and it is very recommanded to also serve it next to the dish to make it even extra hot - if one is up to it!
Let's begin by cutting the tuna to 3cm thick, and 15cm long strips. Roll it with the avocado in the method you have chosen- classic or I/O, and cut.
After cutting, put a tiny drop of Chili mayonnaise ontop of each piece, and it's ready to go.

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