Vietnamese tuna parcels with segmented lime and fresh mint
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- Abigail Donnelly
- 6
- Easy
- Fat conscious Heart friendly Pescatarian
- 20 minutes
- Kumkani Lanner Hill Sauvignon Blanc 2007
Ingredients
- 200 g rice-paper squares
- 1 small cucumber, rinsed
- 4 spring onions, rinsed
- 1 ripe pawpaw, peeled
- 1 ripe melon, peeled
- 4 fresh limes
- 2 x 170 g cans light meat chunk
- tuna in spring water
- 100 g enoki mushrooms
- 125 g basil pesto
- 1 T fresh mint leaves, rinsed
Cooking Instructions
Soak the rice-paper squares in water until softened and almost transparent.
Slice the cucumber and spring onions lengthways and again into long slivers.
Cut the pawpaw and melon into strips and halve each strip.
Segment the limes by removing the rind and using a sharp knife to cut out each segment.
Drain the tuna and remove from the cans.
Spread the soaked rice-paper sheets on a flat work surface.
Fill the centre of each sheet with a few spoons of tuna, some pawpaw and melon strips, cucumber and spring onion slivers, enoki mushrooms and a dollop of basil pesto. Wrap the corners of each sheet over the filling and fold to create a parcel.
Top with the lime segments and fresh mint leaves.
Cook’s tips: Rice-paper squares are available at delis and most Asian supermarkets. Serve with a soy dipping sauce on the side.
Per serving: 1409.8 kJ, 18.5 g protein, 9.9 g fat, 42.1 g carbs
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