Spicy Tuna Roll Fries

Spicy Tuna Roll Fries
Staff Writer
Jane Bruce

Who ever said that sushi and fries don’t go together? The spicy combination of tuna and mayonnaise tastes just as good without the rice and seaweed paper and placed on a raft of fries. Just don’t forget the spicy wasabi mayonnaise.

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1
Servings
420
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 spicy tuna roll
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon wasabi
  • 1/2 Cup frozen fries, baked or deep-fried
  • Ginger, for garnish

Directions

Using a small spoon, scoop out the spicy tuna from roll pieces and place in a small bowl. In a separate small bowl, mix together the mayonnaise and wasabi. Plate three fries together on four corners of a plate, or in any design that’s desired. Add 1 tablespoon of the spicy tuna mixture in the center of the fries. Drizzle with the wasabi mayo and garnish with ginger.

Nutritional Facts

Total Fat
15g
21%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
8mg
3%
Carbohydrate, by difference
63g
48%
Protein
9g
20%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
65mg
7%
Choline, total
27mg
6%
Fiber, total dietary
2g
8%
Folate, total
76µg
19%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
454mg
65%
Selenium, Se
22µg
40%
Sodium, Na
1511mg
100%
Water
40g
1%
Zinc, Zn
1mg
13%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.