Rare Tuna Spring Rolls with Lime and Soy

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This was a very tricky recipe because you have to get the outside wrapper just crispy enough while leaving the tuna on the inside very rare. (If the tuna isn't very rare, it gets pretty tasteless and dry. When I got the outside perfect, the inside was overdone. The wrappers are very fragile and tear easily while you make the rolls, which you can avoid with careful practice. However, the wrappers stuck to the tongs and other rolls while they were frying, causing them to tear.

The frying added far more complexity than necessary. The next time I make rare tuna spring rolls, I'll saute the whole tuna steak so it's very rare, then slice it and roll the slices in the wrappers with the other ingredients (adding thin avocado slices also. Much simpler, much faster, and a lot less grease.

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This could be the best way ever to eat tuna! It's rare but has a very crunchy exterior and the wasabi and soy lime dipping sauce are spectacular. This almost seems like a great invention.

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The spring rolls were easy and really good.