Crispy Phyllo Tuna Rolls with Wasabi-Soy Dipping Sauce


Servings: 12


For the wasabi-soy dipping sauce
  • 4 large shallots
  • 2 teaspoons wasabi powder
  • 2 teaspoons hot water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • Kosher salt
For the tuna rolls
  • 1 pound sushi-grade tuna, finely diced
  • 1/3 cup mayonnaise
  • 2 teaspoons sambal oelek Asian chili sauce
  • 1 teaspoon Kosher salt
  • 10 ounces baby spinach, rinsed
  • 1 tablespoon sesame seeds
  • 1 scallion, minced
  • 1/4 teaspoon sesame oil
  • 8 sheets of phyllo dough
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil, for frying


For the wasabi-soy dipping sauce
  1. Preheat the oven to 325 degrees. Spread a 1/2 inch layer of kosher salt in a pie plate. Set the shallots in the salt, root end down. Bake for 1 hour, or until very tender. Let cool slightly, then peel.
  2. In a small bowl, mix the wasabi powder with the hot water. Cover and let stand for 5 minutes. Scrape the wasabi into a small food processor, add the roasted shallots, lemon juice, soy sauce, vegetable oil and sesame oil and purée. Season with kosher salt.
For the tuna rolls
  1. Mix the tuna with the mayonnaise, sambal and season with salt.
  2. In a large sauté pan over moderately high heat, add the spinach, a handful at a time, and cook, stirring, until just wilted. Transfer the spinach to a colander and let cool, then squeeze out any excess liquid. Coarsely chop the spinach and transfer it to a bowl.
  3. In a small sauté pan, toast the sesame seeds over moderately high heat, stirring, until golden brown, approximately 1 minute. Transfer to a mortar and let cool completely, then grind coarsely. Stir the sesame seeds into the spinach along with the scallion and sesame oil and season with salt.
  4. Stack 4 sheets of phyllo dough on top of each other. Brush the top sheet with melted butter and cut the stacked phyllo into 6 squares; work with 1 square at a time and keep the rest covered with plastic wrap. Spoon approximately 3 tablespoons of the tuna and 1 tablespoon of the spinach on the lower third of the phyllo square. Fold the phyllo up and over the filling and roll up tightly, pushing the phyllo in at the sides to form an even cylinder. Brush the seal with butter. Transfer to a baking sheet and refrigerate uncovered. Repeat with the remaining phyllo, butter and filling to make a total of 12 rolls.
  5. In a sauté pan, heat 1/4 inch of vegetable oil until shimmering. Add 2 of the tuna rolls and fry over hight heat, turning to brown all sides, approximately 2 minutes. Transfer the rolls to a cutting board. Repeat the process with remaining rolls, adding more vegetable oil if necessary and reducing the heat if the rolls brown too quickly. Slice each roll into 4 pieces and serve with wasabi-soy dipping sauce

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