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Return to Inductee Index Fiery Tuna Spring Rolls (David Nelson)

Centennial, CO, USA – January 6, 2013 – Culinary Hall of Fame, LLC announced today Chef David Nelson's “Fiery Tuna Spring Rolls with Wasabi Sesame Dipping Sauce” recipe has been inducted into the Culinary Hall of Fame®.

About the Induction:

6,500+ registered members at the Culinary Hall of Fame, 2,300+ fans on Facebook along with the 4,700+ followers on Twitter gave “Fiery Tuna Spring Rolls with Wasabi Sesame Dipping Sauce” the required 2,000 point total, making this the first ever recipe inducted into the Culinary Hall of Fame.

About the Recipe:

Ingredients:

  • 8 pieces of very fresh, very cold tuna, cut into 4 x 1 inch blocks
  • 3 tablespoons soy sauce
  • 2 tablespoons Naughty Nelly’s Wasabi Powder
  • 16 snow peas, trimmed
  • 8 spring roll or eggroll wrappers
  • sunflower or canola oil for frying
  • Wasabi Sesame Dipping Sauce (Recipe Below)

Preparation:

Prepare the wasabi by adding a bit of water to the powder until it forms a soft ball.

Place the tuna in a glass bowl in a single layer. Mix the soy and wasabi paste and spoon over the tuna. Cover and allow to marinate for about 10 minutes.

While the tuna is marinating…blanch the snow peas in boiling water for a minute or so. Drain under cool running water. Pat dry.

Place a spring roll wrapper on a diagonal, on a clean dry work surface and place a snow pea in the center, top with tuna and another snow pea and wrap the roll by fold over the sides and rolling towards the top. Seal the wrapper with a bit of water and finish. Repeat.

Fill a wok about 30% full of oil and heat to 350 degrees F. Deep fry the tuna for 2-3 minutes until the skin is just crisp. Overcooking will result in over done tuna. Drain on paper towels. Cut the “Spring Rolls” on a bias and serve with Wasabi Sesame Dipping Sauce on the side.

Wasabi Sesame Dipping Sauce

You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.

  • 2 tablespoons Naughty Nelly’s Wasabi Powder
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/2 lemon, juiced
  • 1 tablespoon toasted sesame seeds

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 20-30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style

For more information: www.chefdavidnelson.com

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