YIELD: 44 servings
3 cups mayonnaise
1/2 cup rice wine vinegar
1/2 cup green onion, chopped
1 Tbsp. soy sauce
1 Tbsp. fresh cilantro, chopped
1/2 Tbsp. black pepper
1 Tbsp. fresh ginger, chopped
1 1/2 -2 tsps. garlic salt
1-1 1/2 tsps. wasabi powder
43 oz. chunk-light tuna or premium yellowfin light tuna (pouch)
44 red lettuce leaves, washed, patted dry
44 half sheets of nori seaweed
2 1/4 cups red bell peppers, julienned
2 1/4 cups celery, thin matchstick-cut as needed soy sauce, for dipping
- Mix together the first 9 ingredients ( mayonnaise through wasabi powder); blend well. Fold in tuna and chill 30 minutes or up to 12 hours. Blend again before making rolls.
- Layer each lettuce leaf with a nori leaf, about 1/4 cup of tuna salad, a few bell pepper strips and celery sticks. Start rolling one corner toward you, pick up roll and continue rolling into a cone.
- Serve with soy sauce for dipping.
Recipe from Chicken of the Sea International.