A wrap for dinner? But that pesky tomato makes the wrap all soggy, and sushi tuna expensive, how could I "dress-up the wrap", make it an elegant entree?
I made the Gazpacho first so it could chill. Having just finished making a batch of horseradish, lazy me, I decided not to rinse out the blender. Just a little accent to the gazpacho, not a Bloody Mary. Anyway, the gazpacho was not as red as I wanted, so searching my yard I found red shiso (purple perilla) and red myoga ginger flower so I added them. Red shiso is related to basil anyway, but much milder in taste than green shiso. It came out as a really interesting contrast in flavors, a delicious wrap made To Be Eaten With Silverware! —BoulderGalinTokyo
- Prep time 3 hours
- Cook time 10 minutes
- Serves 4 dinner or 8 first-course servings
- Tuna Avocado Filling
Avocados (plus 1/2 for backup plan)
lemon juice (1/4 lemon freshly squeezed)
green or spring onions, thinly sliced, starting at green tops
Mayonnaise, I prefer Kewpie; if using a thick type add another 1/4 of lemon
pods okra (optional) microwaved or steamed, sliced
cucumber, diced in 1/4 in cubes, OPTIONAL
fresh Tuna, sushi grade, (250 g)
salt, to taste
cannelloni tube pasta (250 g), or 8 lasagna sheets
- Red-Shiso Gazpacho
Large, very-ripe tomatoes
medium-size Tuscan purple tomatoes
red bell pepper
large clove garlic
knob fresh ginger (or 2 myoga ginger flowers) scraped, sliced
red shiso leaves (purple perilla) about 2 inches in size
soy sauce, to taste
- Put tomatoes, bell pepper, garlic, ginger, and shiso leaves in the blender and give it a whirl. When mixed, add soy sauce and horseradish. Put the whole blender jar in your fridge to chill for about 2-3 hours.
- Cube the softest avocado and mix with the lemon juice.
- Slice onions, and move to the side of cutting board or another bowl.
- Add yogurt, mayonnaise, pepper to the avocado. Mix until the avocado is slightly smashed and mixture will be greenish. Put the wasabi on the edge of the bowl and mix a little bit into the yogurt/mayo, slowly increasing until all mixed. Taste here and if the wasabi goes "zzznnnttt" up your nose, it is the right strength. If you pass out or gag, it is probably too strong.
- Cube the other avocado.
- Check if you have enough onions, the spring onion pile should be about the same volume as your two cubed avocados. Add onions to the yogurt/ mayo/avocado mixture and mix well.
- Add the optional cucumber now. It does add a pretty green color, but even finely diced it was too crunchy. We liked the smooth velvet-iness of the avocados without it. On the other hand, okra, avocados, and tuna are delicious together. Add okra here if you are using, save some for decorations.
- Then slowly, gently add the second avocado. Chill.
- You can add the tuna now if you want the flavors to meld, but the lemon juice will begin to 'cook' the tuna, turning it a little grayish on each piece. I prefer my cubes to be red, so I add the tuna right before plating.
- About 20 minutes before serving: Boil cannelloni or lasagna noodles. I used Barilla Cannelloni-8 minutes is recommended. We like el dante but these noodles need to be softer to eat, but not so delicate they keep falling apart.
- Add cubed tuna to the avocado mixture. Taste test the filling. Need more wasabi? Salt? If too strong, add another half of an avocado. Spoon or pipe in the filling. Carefully lay on plates with lasagna noodles seam-side down.
- Whirl gazpacho in blender right before serving. Check seasonings. Spoon over filled cannelloni.
- NOTE: Wasabi POWDER needs to be blended with water in a little bowl. Turn the bowl upside down until you use it. Wasabi also comes in tubes already mixed. Both types do not have salt added. If you don't like wasabi, or really love horseradish, you can substitute it but it does have salt. Make either the cannelloni or the gazpacho "HOT" and leave the other half as a cooling effect. In Japanese, horseradish is known as 'Western wasabi'.