Description
Spicy tuna salad wrapped up in baby bok choy leaves, with an apricot dipping sauce.
Ingredients
- FOR THE TUNA ROLLS:
- 6 ounces, weight Canned White Tuna, Drained
- ¾ cups Mayonnaise
- ¼ whole Onion, Diced
- ½ whole Boiled Egg, Chopped
- 4 slices Pickled Jalapeños
- 4 slices Dill Pickle
- Salt And Pepper, to taste
- 12 whole Baby Bok Choy Leaves, Washed
- FOR THE DIPPING SAUCE:
- ⅓ cups Soy Sauce
- 1 Tablespoon Apricot Preserves
- 1 dash Sriracha Sauce
- 1 Tablespoon Hot Water
Preparation
Combine ingredients for tuna roll (except bok choy leaves) in a mixing bowl, and stir the heck out of it. You want to break up all those tuna chunks. Salt and pepper to taste. Put about 1 tablespoon of tuna salad into the fattest portion of the bok choy leaf. Roll up and secure with a toothpick.
Whisk together dipping sauce ingredients and serve with tuna rolls.
