Crispy Rice ‘Tacos’ with Wasabi Tuna Mayo and pickles
My daughter Grace and I have been experimenting with ways to use tuna, it’s one of her favourite ingredients. We’ve been buying a variety of tinned and jarred tuna brands (some are more expensive than others and always buy MSC UK accredited fish) in a bid for her to have a few different recipes up her sleeve when she leaves home. Frying Rice paper sheets like you might poppadom is such a delicious way to use this store cupboard ingredient. Previously, I have only ever soaked and used them to roll summer rolls, I also used them soaked to wrap fish to fry for a recipe reel a few weeks back to fry fish, but up until now, I’ve never just fried them as a sheet like this to puff and crisp.
Shallow frying is less stressful than deep frying, a good thing when teaching teens to cook.
We are sort of riffing on tacos here, spicy tuna with toppings, hard to eat, but so worth it!
INGREDIENTS
Rice paper sheets, fry as many in 2cm of very hot oil, cook as many as you want to eat!
Tuna, as above, we used 125g tin for x3 of us
Wasabi paste, to taste
1 tsp white miso
Lime juice, to taste
1 tbsp mayonnaise
Splash of pickle juice, optional
Salt and pepper, to taste
1 avocado, peeled and sliced
Cucumber, but into thin battons
Crispy onions, to sprinkle
Black Sesame, to sprinkle
Fresh chilli, thinly sliced, to taste
METHOD
Heat the oil in a wide shallow frying pan until it is very hot and shimmering. Use tongues to place the rice sheets in the pan, frying one at a time, cook over very high heat until crisp and bubbled, around 30 seconds, drain on kitchen paper. They will stay crisp.
Make the tuna mayonnaise with all of the above, check seasoning until you have it right, we went extra spicy!
Top the crispy rice sheets with some spicy tuna and remaining listed ingredients.
Messy, but worth it!