Serves: 4
Total Calories: 912

MAYONNAISE
1 medium egg white
1 tablespoon rice vinegar
1/4 teaspoon white pepper
2 tablespoons olive oil
TUNA ROLLS
8 ounces fresh tuna ground
2 tablespoons finely diced scallion
1 tablespoon Tommy Tang's Thai seasoning
1 tablespoon Asian sesame oil
1 tablespoon sesame seeds
2 cups cooked Sushi Rice
2 sheets nori, cut in half
1 tablespoon wasabi powder mixed with 1 tablespoon warm water to make paste
6 ounces pickeled ginger (garnish)
Soy Sauce Dip

To prepare mayonnaise, combine egg white, vinegar, and pepper in a small bowl and whisk to blend. Very slowly drizzle in olive oil, whisking constantly until mixture is stiff. Measure 2 tablespoons mayonnaise; reserve remainder for another use.

Combine tuna, mayonnaise, scallions, Thai seasoning, sesame oil, and sesame seed in a mixing bowl and mix well.

Spread rice smoothly on nori, dividing evenly. Smear rice with wasabi. Top with layer of tuna mixture. Working with 1 roll at a time, hold seaweed with both hands and roll up slowly until ends meet. Drape a piece of plastic wrap over roll; top with bamboo sushi mat. Squeeze gently until roll holds together. Remove plastic and bamboo mat. Repeat steps to make 3 more rolls.

Dip a very sharp knife into cold water and let excess drip off. Cut each roll into 6 crosswise slices. Arrange on plates and garnish with pickled ginger. Serve with soy sauce dip.

Nutritional Facts:

Serves: 4
Total Calories: 912
Calories from Fat: 106

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra