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Tuesday, July 17, 2018
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RI Archives: Food

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Recipe: Spicy Tuna Rolls

If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Chef/owner Shelly Williams shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.

After visiting Hawaii many years back, I came home longing for one of the islands’ most beloved recipes. Commonly known as “poké” in Hawaii, this dish is generally served as an appetizer. Adaptations may feature raw tuna, salmon or other shellfish, but always with the common “poké” seasonings (soy sauce, green onions and sesame oil). In my version, I use yellowfin (traditional), Japanese cucumbers and a dash of hot sesame oil. This recipe is as delicious as it is simple to make. It’s a must serve for your next dinner party! Luana! (Enjoy!)

Spicy Tuna Rolls
Makes 5 dozen

1 lb. sushi-quality yellowfin tuna, cut into 1/4” cubes
3 tbs. fresh chives, thinly sliced
2 tbs. sesame oil (blend with a few dashes of hot sesame oil)
¼ cup shoyu or soy sauce
2 tbs. rice wine vinegar
¼ cup homemade or good quality mayonnaise
1 tsp. chili paste
3 Japanese or kirby cucumbers
1 tsp. black sesame seeds, toasted

1. In a medium bowl, combine the tuna, chives, sesame oil, soy sauce, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper.

2. Combine the mayonnaise and chili paste in a small bowl, cover, and refrigerate.

3. Using a mandolin, slice the cucumbers lengthwise as thinly as possible into approximately 5” lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice and roll. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.

4. Fill a pastry bag fitted with a small (#3) tip, or a reusable plastic bag with the corner snipped off, with the spicy mayonnaise. Top each roll with a small dollop of the mayonnaise and a sprinkling of the toasted sesame seeds. Serve immediately.

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Posted by Lisa Green on 03/22/16 at 10:43 AM • Permalink