1kg piece of sashimi grade tuna (see Notes)
6 large cabbage leaves, boiled in salted water and dried
6 spring roll wrappers
1 tbsp plain flour
200g frozen soy beans
50ml extra virgin olive oil
1 garlic clove, thinly sliced
1 green chilli, halved and seeds removed
½ bunch coriander
For the spring rolls:
Cut the tuna into 6 logs (10cm x 2.5cm x 2.5cm). Place cabbage leaves on a clean bench, a log of tuna on each leaf, a little cracked pepper and some
pickled ginger. Trim the cabbage so it will neatly wrap the tuna. Wrap all 6 rolls and set aside.
Make glue with the tablespoon of flour and a little water. Separate the spring roll wrappers and one at a time wrap the tuna rolls and seal the pastry with a smear of glue.
For the soy bean dressing:
Place the frozen soy beans in a saucepan with minimal water to cover. Place over a high flame and bring to the boil. Remove from the heat,
drain and reserve liquid. Remove the soy beans from their pods.
Blend the soy beans, 125ml reserved liquid, olive oil, garlic, salt and chilli then add the coriander and blend to incorporate but not puree. (A stick blender or small processor work best for this recipe)
Heat a deep fryer to 180˚C – fry the spring rolls for exactly 40 seconds and then transfer to absorbent paper. Smear the soybean sauce onto each plate, cut each roll into four and arrange on the plate, drizzle a little soy around and dollop the top of each slice with a splash of green Tabasco.
The objective is to have 6 logs of tuna, each at 60-70g. The larger the piece of tuna the better, as it is easier to cut the portions. Use your tuna trimmings for other salad or pasta dishes.