Crispy Tuna Rolls on Fragrant Thai Salad

For a tasty summer meal, pair these healthy rolls with a refreshing Thai noodle salad

Credit: Flickr/various brennemans

These light and healthy tuna rolls make the perfect summer lunch

Made with tuna, salmon or chicken, these rolls will fill any protein craving

A perfect lunch or light summer dinner; you can use chicken, salmon or whatever protein you prefer for the rolls, instead of the tuna.


  • 6 rice paper wrappers
  • 1-½ pounds fresh tuna (or protein of choice)
  • 2 Tbsp. grapeseed oil
  • 3 Tbsp. grated fresh ginger
  • 1 Tbsp. Côte d’Azur Spice 2.0 chili paste
  • 1 large garlic clove, minced
  • 1 stalk fresh lemongrass, white tender part only, finely minced
  • ½ tsp. sea salt


  • 1 (7 oz.) package cellophane noodles
  • 2 heaping cups finely shredded Napa cabbage
  • 2 large carrots, peeled and julienned
  • 1 large red pepper, julienned
  • 12 fresh shiitake mushrooms, stemmed and sliced
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint
  • 3 mini cucumbers, sliced into matchstick strips


  • 1 Tbsp. sesame oil
  • 2 Tbsp. fish sauce
  • 1 Tbsp. rice vinegar
  • 3 Tbsp. soy sauce
  • 1 garlic clove, minced
  • 2 tsp. minced ginger
  • 2 tsp. Côte d’Azur Spice 2.0 Chili Paste
  • ½ cup grapeseed oil


  1. Soak the rice paper wrappers in warm water to soften.
  2. Slice the tuna into 6 equal pieces and set aside.
  3. Mix the oil, ginger, chili paste, garlic, lemongrass and salt together to make a paste. Rub the paste all over the tuna.
  4. Remove the rice paper from the water and blot on kitchen towels. Lay a rice paper sheet on your work surface and place one piece of seasoned tuna on it. Fold the ends over and roll up. Repeat with remaining tuna and rice paper.
  5. Cover rolls with a damp cloth until ready to cook.
  6. To prepare the salad, cook and drain the noodles. Soak noodles in cold water and drain well. Cut the noodles with scissors to make them easier to handle.
  7. Combine all the salad ingredients in a large bowl. Add the noodles, toss together and set aside.
  8. To prepare the dressing, combine all the ingredients except the grapeseed oil and stir to combine. Slowly whisk in the oil and set aside until ready to serve.
  9. To serve, heat a Scan Pan to medium heat. Add 1 tsp. grapeseed oil and swirl. Add the tuna rolls and brown on all sides. While the tuna is browning, pour the dressing over the salad and toss well. Portion the salad evenly on 6 plates, top with the tuna rolls and garnish with black sesame seeds.

Serves 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.