Comments on: Naked Spicy Tuna Roll

By: AlexEu

AlexEu — Sat, 10 Mar 2012 18:18:25 +0000

I won’t say how I ended up here(on this page,it kinda akward )… But I have been looking all over your site and now I want to make sushi so bad! Unfortunately, I can’t find any nori (I’ve been searching like a mad man,my country is kind of small…and boring, and really low on things like japanese food!). Do you have any replacements for nori? I heard of someone that used the skin of a cucumber but I think it will be very hard to roll? Any ideas what I should use instead of nori?

By: Allison

Allison — Sun, 20 Apr 2008 19:59:01 +0000

Anthony, that looks delicious! Thanks for the recipe!

By: Anthony Marquis

Anthony Marquis — Sat, 19 Apr 2008 18:40:19 +0000

Excellent site for recipes!

Here’s a great dish that I put together in 20 minutes.

It’s called Chili Tuna Curry and it is as cheap as chips to make and
wickedly tasty as well. I think you’re gonna like it!
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Chili Tuna Curry Recipe

Ingredients:

One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 – 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water(200 gram) drained
2 table spoons of tomato puree
3 table spoons of dark soy sauce
2 heaped table spoons of Patak madras curry paste
4 – 6 table spoons of vinegar
2 flat table spoons of salt
Fresh groung black pepper
Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Rice cooked
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Method:

Fry the onions until medium to dark brown.
Add garlic and ginger.
Add peppers and stir-fry on high heat for 5 minutes.
Stir in curry paste.
Fork in your Tuna and mix well.
Add tinned tomatoes and tomato puree.
Add salt, pepper, chili powder, vinegar, soy sauce
and lemon juice and stir well.
Reduce heat and simmer for about 10 to 15 minutes once it’s boiling.

Dish up on a bed of rice.
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This meal serve four good helpings!

I kid you not, this is a very tasty and yet cheap meal.
You’ll love – I bet you!

http://uk-digital-products.com/spicy-chili-recipes/

By: Allison

Allison — Mon, 24 Mar 2008 21:56:21 +0000

Tee hee yes I am. It does sound yummy… but I can only do so much at a time! Interesting… I have never had Red Devil before, that I know of, so I really have no idea what you’re talking about. There’s something I have to look into! I probably have had Cantonese style chow mein, but… I don’t really know the difference between that and other styles? So… maybe, maybe not? Hehe when I move, I’ll make sure to keep good track of my mayo and ketchup! I’ll consider myself forewarned…

By: Yvo

Yvo — Mon, 24 Mar 2008 21:23:41 +0000

I know you’re looking at me It still sounds yummy. I’m eating spicy foods lately a bit! See the egg sandwich on my bento site? I actually wound up pouring Red Devil on that to give it a kick because it was boring and I couldn’t find ketchup (moving made me lose ketchup? and mayo? I dunno why…) Oh, and Red Devil isn’t straight spicy, it’s vinegary, like ketchup, so I like putting it on stuff when I want a nice vinergary kick. Like have you ever had Cantonese style chow mein? I put red vinegar on that usually and sometimes when I want a kick, I put Red Devil instead… sooo good!

By: Allison

Allison — Fri, 21 Mar 2008 23:04:31 +0000

I buy a jar of sliced jalapeño peppers from Albertson’s… I believe it is the Albertson’s brand. I find them to be very spicy, but I’m also not super tolerant of spicy foods, so maybe they’re not quite as spicy as I thought they were?

By: Lara

Lara — Fri, 21 Mar 2008 22:50:20 +0000

Where are you getting your ‘hot’ jalapeno peppers? I bought a half dozen or so and put a single seeded minced pepper into a batch of cornmeal muffins. It tasted like I had put sweet green pepper in. Very disappointing.

By: Allison

Allison — Fri, 21 Mar 2008 03:10:08 +0000

Okay… I looked back at where I got the nutrition data, and that is one jalapeño worth of canned/jarred jalape&ntildeo, including liquids. That’s what I used, which is why I have the nutrition data that way. If you were to use a raw jalapeño then there is no sodium at all! Oops…

By: Ralph Whitbeck

Ralph Whitbeck — Fri, 21 Mar 2008 02:34:51 +0000

Yeah just some butter or something in a pan and pan fry it. Like as if you were to caramelize an onion.

300 mg for a jalapeÃƒÂ±o? You said you had jarred jalapeÃƒÂ±o’s that got to be from the processing…I can’t imaging a raw jalapeÃƒÂ±o having that much sodium.