Mediterranean Tuna Spring Rolls
Made with the best yellowfin tuna, and Mediterranean-inspired ingredients, these easy Tuna Spring Rolls come together in less than 15 minutes, and they're a proven crowd pleaser!
- 1 6.7oz jar Tonnino Tuna Fillets in Olive Oil
- 12 leaves romaine lettuce (about 6 ounces of lettuce)
- 12 spring roll sheets
- 1 small jar high-quality olive tapenade (you'll need about 5 ounces for this recipe)
- 2 ripe avocados
- 8 ounces plain goat cheese (chevre)
- 1 ounce capers
Fill a wide, shallow bowl or pan with warm water for dipping the spring rolls. You'll want this right next to the area where you're working.
Dip a spring roll in the warm water. Don't pay attention to packaging instructions that may tell you to "soak". Really truly just dip it quickly in the warm water, then spread it flat on your working surface.
Place a piece of romaine on the damp spring roll. Center it vertically, but place it a little closer to the left side than the right. I find that to make perfect spring rolls, it works well if the romaine is just a little bigger than a pack of playing cards, and any hard stem or rib should be trimmed out. (See photo)
On top of the romaine, add:a scant tablespoon of tapenade, two small slices of avocado, a tablespoon of goat cheese, 2 small fillets of tuna,and a teaspoon of capers.
Lift the top and bottom of the spring roll, and bring together so they barely fold over each other.
Starting with the left side, roll up the spring roll.
Repeat with the other 11 spring rolls.
Serve whole, or cut in half. These can be made up to two hours ahead of time, if stored tightly covered in the refrigerator.
Calories: 181kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 322mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2692IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg