6 store bought moo shu wrappers about 7” in diameter
1/2 cup kabayaki sauce (the kind used on eel sushi)
1/4 fresh lime juice
1/2 pound yellowfin tuna (U.S.A. line-caught)
1/2 cup thinly sliced red onions
1/2 cup loosely packed cilantro leaves
1 cup mung bean sprouts
1 cup anchovy aioli
hot red pepper sauce to taste
1. Remove the bloodline in the fillet of yellowtail tuna. Cut the remaining tuna into 1/4 inch dice.
2. In a small bowl combine the tuna, kabayaki sauce and lime juice. Gently combine and set the bowl aside.
3. In a separate bowl, toss the red onions, cilantro leaves and bean sprouts. Set aside.
4.Over the warm coals of a grill or in a warm skillet, gently heat the moo shu wrappers until softened.
5. Working “burrito style” fill each wrapper with 1/6 of the tuna mixture, garnish with the sprouts mix. Top this with a dollop of anchovy aioli and hot red pepper sauce to taste. Roll them so that the mixture does not leak out and serve.
1. 2 egg yolks
2. 1 tablespoon white wine vinegar
3. 1 tablespoon fresh lemon juice
4. 3 tablespoons anchovy paste
5. 1/2 teaspoon soy sauce
6. 2 teaspoons spicy Asian mustard
7. 1 1/4 cups vegetable oil
8. Salt and freshly ground black pepper
1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, soy sauce, and mustard. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.