Ingredients
- 20 sheets gelatin or 5 scant tablespoons granulated gelatin
- 2 cups fennel juice (extracted from 7 fennel bulbs)
- 2 cups cubanelle juice (extracted from 5 peppers)
- 2 cups cucumber juice (extracted from 3 hothouse cucumbers)
- 2 cups red-pepper juice (extracted from 5 red bell peppers)
- Salt and freshly ground pepper
- 2 pounds sushi-grade tuna
- 4 8-by-7-inch sheets nori
- 5 12-inch sheets rice paper
- Nutritional Information
Nutritional analysis per serving (4 servings)
452 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 88 grams protein; 89 milligrams cholesterol; 426 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bloom gelatin sheets in ice water or sprinkle gelatin over 1/2 cup ice water to soften. Bring each juice to a boil separately and season each with salt and pepper. Squeeze the water from the gelatin sheets and place 5 sheets or 1/4 of the softened gelatin into each hot juice. Stir to dissolve.
- Line 4 10-inch pie tins with plastic wrap. Pour juices in so that each comes to a depth of 1/8 inch. Refrigerate for 3 hours, until firm.
- Cut tuna into 4 logs, about 5 inches long and 1 inch wide. Season with salt and pepper. Cut rectangles of each jellied juice large enough to cover a tuna log. Wrap logs in each of the four gels, one on top of the other. Roll each log in nori and seal the edges with water.
- Rehydrate the rice paper in lukewarm water for 30 seconds on each side. Roll the nori-wrapped tuna in rice paper. Chill.
Dining and Cooking