These ahi tuna, melon & tofu spring rolls are an easy, healthy and gluten-free appetizer or lunch option this spring and summer.
It’s funny, whenever I’m about to depart on a trip for an extended period of time, I start to think about the things I miss most when I’m gone. There are the obvious ones, like E, my fur-baby and my cozy bed, but then there are the little things, the small parts of my life that I don’t think about when I’m here. But then, when I’m gone, these small, seemingly minute parts of my life are the things that I yearn for most.
One of these is coffee. It sounds silly, since they have coffee just about everywhere, but I miss my coffee pot. I miss the strength of coffee I make and the perfect ratio of milk to sugar. I miss my strange collection of mugs, each one with a funny memory or quirky story to go with it. I miss my coffee routine. Sitting down to my computer, writing a blog post or article and enjoying the few moments of silence on my busy days.
Another thing I miss is the sound of Oscar sleeping. He’s 11 pounds of pure fur, basically, but this small little dog can SNORE. And not just that, he makes these adorable little yippee sounds too. Plus, when he’s deep into his REMS, he makes these baby cooing sounds that almost sound like little hiccups. Sure, the snoring can be annoying, but when I’m gone, I miss these little sounds. As much as those sounds keep me up some nights, I almost can not sleep without them.
I also miss my cozy little house. When I’m here, I’m always way too busy to enjoy it. I’m cooking in the kitchen, shooting in the dining room, writing in the living room, sleeping in the bedroom. I’m so busy jumping from room to room, I don’t actually sit and enjoy all of the little things that make this such a fantastic place to live. Like the safe, beautiful neighborhood, the incredible natural light coming from all of our windows, the gorgeous backyard with the beautiful view. When I’m gone, I think back on these parts of my house and wonder why I don’t sit on the patio more often.
These things seem so small and so trivial, but it’s incredible how much I miss them when I’m away. But I think that’s because, added together, these small little things create my life here. And it may not be perfect, but my life here in this cozy little home, with my crazy mug collection and snoring dog is absolutely wonderful anyway. These pieces create a home, and it’s hard not to miss such a beautiful home filled with love and memories when I’m away.
Ahi Tuna, Melon & Basil Tofu Spring Rolls
Yields about 10 wraps. Serves about 5.
Prep time: 10 minutes
- 10 large rice paper spring roll wrappers
- 2 ounces brown rice noodles
- 1 (4 ounce) filet of ahi tuna, raw
- About 5 ounces extra firm tofu, pressed
- 6 large basil leaves, cut in half
- Bunch of chives, chopped
- About 1 cup of chopped cantaloupe
- About 1/4 – 1/3 cup chopped wasabi peas
- Spicy chili sauce or red pepper jelly
- Dash of cracked black pepper
- Bring a small pot of water to a rapid boil. Add the rice noodles and immediately remove from heat. Let sit for about 15 minutes, or until noodles have softened.
- Meanwhile, slice the tuna and the tofu into small, even size pieces. Set aside. P
- Liberally damp a tea towel with wet water and place over a cutting board. Fill a mixing bowl with cold water and set beside the cutting board. Working with one rice paper at a time, stick each wrap into the cold water and let sit for about 10 – 15 seconds, or until pliable. Remove from the water and place on the damp tea towel.
- Layer a few pieces of tuna on the half of the paper closest to you. Add a few slices of tofu, melon and chives on top of the tuna. Add two halves of basil leaves and a sprinkle of chopped wasabi peas, leaving about 1 1/2 inches free on either side. Crack a little pepper on the top.
- Working carefully (so you don’t tear the rice paper), fold the roll up like you would an egg roll, folding the sides into the roll. Set aside and cover with another damp towel. *Be sure to keep the rolls covered why you make the rest, otherwise the rice paper will harden.
- Repeat until you’ve made all of your rolls. Serve with your favorite dipping sauce (I used a spicy sesame red pepper jelly) and enjoy!
Nutritional information per serving (2 rolls):
Fat: 2.4 grams
Carbohydrates: 29.2 grams
Fiber: 3.4 grams
Protein: 10.2 grams
Weight Watchers Points: 5
*****This recipe and 50 delicious others just like it will be featured in my new Every night Gluten-Free Cookbook, published with Adams Media! Keep your eyes peeled for more fresh, unique and delicious gluten-free recipes!*****