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Boston lettuce |
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4 ounces finely chopped bluefin tuna 2 tablespoons canola oil 2 tablespoons sriracha* 1 tablespoon mayonnaise Juice of 1 lime 4 round rice papers, from above 4 Boston lettuce leaves, thick rib removed 2 teaspoons hoisin sauce 4 Thai basil leaves 4 4 x 1/4-inch sticks peeled jicama 1/2 cup quinoa, lightly toasted 3 cups water 1/2 cup carrot, peeled and grated 1/2 cup zucchini, grated 1/2 tablespoon rice vinegar 1/2 tablespoon tamari soy sauce 1 tablespoon parsley, chopped 1 teaspoon olive oil 8 Boston lettuce leaves extra-virgin o salt and freshly ground black pepper 8 Boston lettuce leaves Cook the lentils in 6 cups boiling water until tender but not soft, about 25 minutes. |
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