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lemon juice ground pink white pepper salt honey olive oil lemon thyme potatoes olive oil salt tomatoes green onions rice yellowfin
Viewed: 13 - Published at: 6 years agoIngredients
- 1 cup lemon juice
- 1 teaspoon ground pink peppercorns
- 1/2 teaspoon white pepper
- 1 teaspoon sea salt
- 1/2 cup honey
- 1 1/2 cups olive oil
- 1/2 bunch lemon thyme
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- Olive oil
- Salt and pepper
- 1 ounce julienne of sun dried tomatoes
- 4 green onions, green parts only, cut into 5-inch long pieces
- 4 12 -inch rice paper wrappers
- 3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars
Method
- Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt.
- Whisk in honey.
- Drizzle in olive oil in a slow stream to emulsify.
- This is a temporary emulsification and needs to be whisked just before serving.
- In a heated pan with olive oil saute the potatoes.
- Season with salt and pepper.
- Cover the pan and roast until potatoes are tender.
- Add sun dried tomatoes to the pan.
- Transfer mixture to a bowl.
- With a hand-held masher, mash the mixture until fluffy.
- Check for seasoning.
- Place the potatoes mixture into a pastry bag fitted with a round tip.
- To hydrate the rice paper wrappers, fill a large bowl with warm water.
- Place the wrappers in water for about 3 minutes until soft.
- Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel.
- Pipe a 5-inch strip of mashed potatoes in the center of the wrapper.
- Lay a tuna bar and a piece of scallion evenly next to the potato.
- Roll into a spring roll.
- In a very hot pan with oil saute the spring rolls quickly, browning all sides.
- Cook on very high heat, making sure not to cook the tuna.
- Cut each spring roll into 5 pieces.
- Brush with olive oil.
- Drizzle with the vinaigrette and serve immediately.
