Crispy Tuna Rolls with Mango Chutney

Crispy Tuna Rolls with Mango Chutney

Posted 2014-09-09 by chef@homefollow
A delicious starter dish of fresh tuna fillets rolled in smooth creamy chicken purée, wrapped in a crispy spring roll pastry and served with sweet and tangy mango chutney.

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Makes: 4 servings

For Tuna Roll
2 sheets spring roll pastry, defrosted if frozen
2 x 200g tuna steaks, 6-cm thick
120g chicken breast
150ml double cream
1 tsp sesame oil
1/2 tsp wasabi paste
40g roasted sesame seeds
salt and black pepper

For Chutney
1 small red pepper
1 mango
2 spring onions
1 bunch coriander
a pinch ground coriander
a pinch ground cinnamon
salt and black pepper
1-2 tbsp rice vinegar or white balsamic vinegar

  • To make the chutney, chop the pepper in small pieces.
  • Peel the mango, cut the flesh away from stone and dice into cubes.
  • Wash the spring onions and slice finely.
  • Wash the coriander, shake it dry and chop.
  • Mix everything together along with the ground coriander, cinnamon, salt, pepper and vinegar.

  • To make the tuna rolls, season the tuna well with salt and pepper.

  • Wash and dry the chicken breast and cut into small pieces. Purée in a food processor with the cream, sesame oil, wasabi and a pinch of salt.

  • Stir the roasted sesame seeds into the purée.

  • Lay one sheet of pastry and spread half the chicken purée thinly over two thirds of the pastry surface. Place the tuna fillets on the remaining pastry surface and fold the pastry over them, roll up, tucking the ends underneath. Repeat with the other sheet of pastry and remaining chicken purée and tuna fillets.

  • Pour oil into a frying pan, heat and fry the pastry rolls for 2-3 minutes until crisp. Preheat the oven to 85c fan-forced.

  • Place them on oven rack and finish cooking in the preheated oven on the second shelf for 15-20 minutes.

  • Using a serrated knife, cut the pastry rolls into 2-cm thick slices and serve with the mango chutney.

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