Yield: 12 Medium Rolls

Thai Vegetable Tuna Rolls

Thai Vegetable Tuna Rolls
Thai Vegetable Tuna Rolls: loaded with fresh summer veggies and Thai flavors, these tuna rolls makes for a delicious appetizer or meal. 
Prep Time 18 minutes
Total Time 18 minutes

Ingredients

  • 6 Collard Greens Leaves - washed and divided in half (thick stem removed)
  • 2 Cans Bella Portofino Tuna
  • 1/4 Cup Shredded Carrots
  • 4-5 Colored Mini Bell Peppers - deseeded & thinly Sliced
  • 1/4 Cup Thinly Sliced Purple Cabbage
  • 10-11 Mint Leaves
  • 10-11 Cilantro Leaves
  • 5-6 Basil Leaves
  • 2 Tsp Thai Spice (store bought or homemade)
  • 1/2 Tsp Sesame Seeds

Peanut Sauce Ingredients:

  • 1 Tbsp Chunky Peanut Butter
  • 1 Tsp Soy Sauce + Hoisin Sauce
  • 4 Tbsp Hot Water
  • Pinch of Garlic Powder
  • Red Chili flakes + Sesame Seed

Instructions

  1. In a large bowl, add tuna, Thai spice mix and mix everything together.

Make the Spicy Peanut Sauce:

  1. In a bowl, add all the peanut sauce ingredients and whisk together to form a smooth runny paste (you can add a Tsp water if it’s still thick)

Make the Tuna Rolls:

  1. Take half of the collard green leaf and lay it flat on a plate.
  2. On one end of the leaf, add 1tsp tuna mix, few sliced cabbage, peppers, 2-3 herb leaves (mint, cilantro & basil).
  3. Make sure all the ingredients are added on the same corner of the leaf and now tightly roll the leaf (see pictures in post).
  4. Similarly, make all the roles s put them close to one another(this helps seal the leaf ends).
  5. Once all rolls are made, cut the role in the middle.
  6. Place the Thai Summer Tuna Rolls in the serving platter (its best to place them in a huge bowl, stacked next to each other).
  7. Serve along with spicy Thai peanut sauce
  8. Enjoy.

Nutrition Information:

Yield:

12

Serving Size:

4

Amount Per Serving: Calories: 79 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 79mg Carbohydrates: 10g Fiber: 6g Sugar: 2g Protein: 6g