Summertime begs for quick, nutritious and portable food so you can get back to enjoying the great outdoors. Tuna sandwiches are a great staple but how about turning it into an Asian-inspired wrap by using rice paper and a lot of aromatic herbs. Rice paper comes as dry, brittle sheets that transform into easy-to-use wrappers that show off the beauty of the ingredients inside.
Yield: 2 servings
A 6-ounce (170 g) can of flaked tuna, drained
8 cooked shrimp, roughly chopped
2 tablespoons (30 mL) of mayonnaise
Lots of freshly ground pepper
4 large rice paper rounds
A handful of fresh basil leaves
A handful of fresh cilantro leaves
Make the seafood mixture by tossing the tuna and shrimp with the mayonnaise and pepper in a small bowl.
Find a baking dish large enough to fit the brittle rice paper, and fill it with warm water. Soak the rice paper rounds one at a time until soft and pliable, about 30 seconds. Carefully lay out the wet rounds on a clean kitchen towel to soak up some of the excess surface moisture. Lay the basil leaves and cilantro over the surface of two rice paper rounds, then top with the other softened rounds, sandwiching the herbs.
Divide the seafood mixture evenly between the rice paper rounds, scooping it into a compact row, leaving some room on the bottom and sides. Fold the bottom of the rice paper over the seafood tightly once then tuck in the sides before continuing to gently roll it into a tight cylinder. Lay the wraps seam side down and cut in half on the diagonal. Serve and share!
© Chef Michael Smith
Spice things up with your favourite hot sauce mixed in with the seafood. Add your favourite vegetables to make it a more complete meal. Lettuce, shredded carrots, halved cherry tomatoes, chopped celery… Anything goes!
This recipe:Sandwiches, Wraps, & Burgers
The humble hamburger can easily be elevated to the heights of cuisine classics with the same attention to detail that any dish deserves. It can also be infinitely varied with lots of your personalized flavours. Ground chuck is your best choice because it has a higher fat content than ground round or ground sirloin.