Get ready for the perfect healthy summer dish, Tuna Nicoise Spring Rolls. All the deliciousness of a tuna Nicoise salad wrapped up in a tasty Spring Roll and served with a Dijon-olive dipping sauce. Perfect for a light lunch, or as a refreshing appetizer at your next BBQ.
This post is sponsored by Blue Harbor Fish Co. I only work with companies and products that I love and use in my own kitchen. The opinions are always my own.
What is needed for this recipe: Blue Harbor Tuna, spring roll wrappers, green beans or haricots verts, red bell peppers, baby red-skinned potato, hard-boiled egg, cherry tomatoes, fresh tarragon, lettuce, Kalamata olives, Dijon mustard, garlic, and olive oil.
As the weather warms up, I crave bright, healthy, simple food. I eat salads a lot, but there are days when I want something a little different, a tad more special than just a salad.
Spring Rolls (technically they are called “Summer Rolls”) are my answer. Filled with fresh, seasonal ingredients and dipped into something delicious. Yes! I am all in!
How to Make the Perfect Tuna Nicoise Spring Roll
- Start with super-fresh ingredients – typically a Spring Roll is filled with bright healthy ingredients. You want to make sure there are a variety of textures and flavors in each bite. Local seasonal veggies are best in this roll.
- Don’t forget the fresh herbs! I used fresh tarragon in this spring roll, which is the perfect nod to a light French bite. A hint of anise pairs beautifully with tuna. If you don’t love tarragon, you could easily use dill, basil, or parsley.
- Use a high-quality tuna. I love Blue Harbor sustainably caught, wild Albacore tuna. The flavor is fresh and clean, and it is the perfect protein addition to a healthy, veggie-heavy Spring Roll.
- Make a killer dipping sauce! I used Kalamata olives, Dijon mustard, and garlic to create a super-briny, flavorful dip.
- Layer the ingredients (remember: ingredients with a mixture of textures) in the center of a spring roll wrapper and roll the ingredients away from you, folding in the sides as you go. Slice spring rolls in half and serve to a crowd!
From the first time I tasted Blue Harbor wild Albacore tuna, I immediately thought of a bright and healthy tuna Nicoise salad. The tuna flavor is so clean and fresh, it is the perfect complement to seasonal veggies and fresh herbs. Packed in convenient pouches with just a bit of water and sea salt, or simply water with no salt added, this tuna is always in my pantry and ready to be transformed into something special.
I am a bit of a stickler when it comes to seafood in my house. I have several requirements, one being MSC certified – this is the Marine Stewardship Council label – that recognizes sustainable fishing practices. If I don’t see that label, I don’t purchase it. The other stand-out that I am looking for is wild and line caught. I only eat wild fish for nutritional purposes, and line caught is assurance that the environmental impact of fishing practices is lessened.
So, with “Abra Approved” tuna in hand I can promise you that these Spring Rolls will be a staple in my kitchen this summer. I just made a large platter of them for the family last weekend and they were a HUGE hit! Even my nephew (not the most adventurous eater) gobbled them down.
Make these Spring Rolls for a light lunch, a party appetizer, or bring along for a picnic!
If you live in the northeast, like me, Blue Harbor can be found at Shoprite, KTM supermarkets, or Fresh Grocer.
If you make these Tuna Nicoise Spring Rolls, make sure to share with me on Insta! I love seeing your creations! 🙂
This is a sponsored post written by me on behalf of Blue Harbor.
Tuna Nicoise Spring Rolls
Ingredients
Spring Rolls
- 8 ounces Blue Harbor Albacore Tuna
- 8 8″ spring roll wrappers
- 8 lettuce leaves I used green leaf, but romaine or bibb would work
- 1/2 lb green beans, or haircots verts
- 1 medium red bell pepper, sliced into strips
- 2 large hard boiled eggs
- 4 small red skinned potatoes
- 1/2 cup cherry tomatoes, sliced
- fresh tarragon
Dijon Olive Dipping Sauce
- 1 1/2 tbsp dijon mustard
- 1/2 cup pitted kalamata olives
- 3 cloves garlic
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water
Instructions
Prepare Vegetables
- Boil potatoes in well salted water for 7 minutes or until tender. In the final 2 minutes of cooking add green beans to the pot and cook for 1 1/2 -2 minutes or until they turn bright green. Immediately submerge potatoes and green beans in an ice bath.
- Slice hard-boiled eggs, potatoes (thinly), and tomatoes. Set up your “rolling” station with all veggies, tuna, and eggs.
Dijon Olive Dipping Sauce
- In the bowl of a food processor combine olives, garlic, dijon, salt, and pepper. Pulse until well chopped. Slowly add olive oil and pulse until well combined. Add enough water (I used 2 tbsp) to reach a thinner dippable consistency
Prepare Spring Rolls
- Prepare a wrapping station with a bowl of warm water, a flour sack or clean dish towel, and a large piece of parchment paper. Soak spring roll wrapper in warm water until soft (about 30 seconds). Gently pull out of the water and lightly dry on a towel, carefully transfer to the parchment paper.
- Place your ingredients just below the center of the spring roll: one lettuce leaf, a few green beans, 2 slices of bell pepper, 3 slices of potato, a few slices of egg, tomato, blue harbor tuna, and a few sprigs of fresh tarragon.
- Gently roll the wrapper over your ingredients, folding in the sides and then rolling away from you until fully enclosed. We call spring rolls – alien pods – that's what it will look like. A perfect little alien pod filled with glorious amazing ingredients!
- Repeat until all rolls are completed.
- Serve with dipping sauce.
Notes
- There are quite a few varieties of spring roll wrappers to choose from, I've used brown rice, brown rice with green tea, or traditional white rice spring roll wrappers.
- Make sure to use the larger size spring roll wrappers (8″)
Nutrition
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Dana Suss says
Great recipe and very informative post. Thanks Abra. I always learn so much from you!
Kim Kremer says
Thank you for discussing the ethical issues of fisheries. I’ve committed to not purchasing seafood that was produced using slave labor. Following news of a US-flagged vessel not abiding by US labor laws (the company argued that because the workers never pulled into a US port, it wasn’t obligated to follow US law for those workers). That’s limited my choices to buying fish caught by local First Nations fishers and shrimp caught in the Gulf of Mexico by US vessels. (I ‘fish,’ but in reality I’m just practicing casting rather than catching fish.)
AbraPappa says
It’s a huge topic and honestly one I need to keep learning about. Thank you for the information, we have to be such conscious shoppers these days!
Abra Carnahan says
These look delicious! I found your blog looking for whipped coconut oil recipes and was amused to find another Abra in the world. There aren’t many of us! Cheers!
AbraPappa says
Hi Abra!
It always amuses me too, I’ve “met” a total of 4 in my 42 years so you will be the 5th! Thanks for dropping in to say hi!
P.S. Restoration Hardware just came out with a line of rugs named “Abra”, I found that super amusing 🙂
Kortney says
I love this version of a niçoise salad! This would be such a fun appetiser too.