of Northern Michigan


Egyptian Tuna Rolls
Derived from an Asian Sushi menu, our Egyptian Tuna Rolls are a most delicate yet taste full canape.

Served on white porcelain spoons (or any other stand up serving spoon) these fishy delicacies bring our the best in sashimi canapes.

Since tuna is a salt water fish, it does not contain parasites that are killed by cooking fresh water fish. Still, our Egyptian Tuna Rolls feature an acidic curing agent which literately cooks the meat at room temperature.

With a preparation time under 15 minutes, our Egyptian Tuna Rolls are always a blessing!


Egyptian Tuna Rolls (Prep & cooking time: 15 minutes)
Start out by cutting thin slices of tuna (one inch wide by three inches long) and laying them flat on a plate. Pour lemon juice atop tuna slices and let stand 5-7 minutes.

While your tuna is curing, slice thin layers of cucumber skin (approximately three inches in length) to be inserted at the center of your tuna rolls.

Cut celery leaves to act as bed for your tuna rolls, and sprinkle celery leaves with a vinaigrette made from olive oil, red wine vinegar, salt, pepper and parsley.

Roll your tuna slices around cucumber skin shavings and set on each spoon. Garnish with sesame seeds.

Say grace & enjoy!

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