Tuna Salad with Peas and Spring Rolls Filled with Sugar Snap Pea Filling

Ingredients

• 2 pieces frozen spring roll wrappers
• 1 tbsp black sesame seeds
• 200 g tuna (sushi quality)
• 200 g Sugar snap peas
• 100 g peas
• 2 tbsp coconut milk
• 6 tbsp vegetable broth
• 1 garlic clove (chopped)
• 2 tbsp sesame oil
• oil for frying
• light soy sauce

Instructions

1. 1.

   Blanch 150 g of sugar snap peas in boiling salted water for about 1 minute, shock in ice water and drain well. Slice lengthwise into very fine strips.

2. 2.

   Cut tuna into roughly 2x2x2 cm cubes. Finely chop the remaining sections and mix with sesame under the blanched sugar snap peas. Season with 1 tbsp sesame oil and soy sauce and spread on spring roll wrappers. Roll, seal edges with water, then fry in not-too-hot oil (150-160°C) until golden brown and crisp. Drain on kitchen paper.

3. 3.

   Sauté garlic, remaining sugar snap peas and peas in 1 tbsp sesame oil. Deglaze with vegetable broth and coconut milk and simmer gently for about 10 minutes. Remove 2 tbsp of the sugar snap peas and peas and puree the rest. Then reinsert the peas and season with soy sauce.

4. 4.

   Arrange tuna cubes with halved spring rolls on plates and drizzle with pea sauce.