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.
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.
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 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.