This is an orgasmic appetizer experience, tuna spring rolls with fresh herbs and wasabi mayonnaisetuna spring roll


2 6 oz, cans of tuna
1/2 cup mayonnaise (I make my own)
1 tbs. wasabi paste
2 tbs. each of finely chopped, mint,cilantro and basil
sea salt to taste
freshly ground black pepper to taste
rice paper rounds 6 inch diameter
mixed greens as needed vegetable oil as required ( I used Avocado oil for its mild taste)


Combine the tuna, mayonnaise, wasabi paste and fresh herbs in a bowl
Season to taste and set a side
Pour hot tap water in another bowl. Place 1 rice paper round in the water for 15 seconds, until soft.
Pull the rice round out of the water, letting the excess water to drip off.
Be careful not to split the rice paper
Place the round on the work surface
Place one tbs.of the tuna mixture on each round.
Add a small handful of mixed greens to the tuna
Fold the round over and then roll the rice paper in a a jelly roll, folding the side over to ensure the filling stays inside the rice paper rolls.
Repeat with the rest of the rounds
Coat your serving dish with a fine layer of vegetable oil to keep the rolls to sticking to it
Place a damp cloth over the rolls and refrigerate them until ready to serve but no later than two hours.

This is my riff on the French Laundry’s Crab Salad crab salad

For the crab salad:

1/3 cup heavy cream
3-4 tsp. whole grain Dijon mustard
Kosher salt and white pepper
1 lb. lump crab meat or fresh crab which I prefer
1 c. baby greens
2-3 radicchio leaves torn into small pieces
3 Tbsp. grated jicama
Extra virgin olive oil
1-2 tsp. lemon juice
Kosher salt and white pepper
1/2 pound of edible seaweed
32 sprigs of dill

Arrange 6 dill sprigs around each plate.
Before serving, whip the cream in a medium bowl until it forms a ribbon when the whisk is lifted. Whisk in the mustard and salt and pepper to taste. Place the crab in a separate bowl and fold in just enough of the cream mixture to bind the salad. (Don’t just dump the crab into the cream because you may have too much whipped cream.)

Toss the greens, radicchio and jicama with a little olive oil and the lemon juice and season to taste with salt and pepper.

Fill a 2 to 2 1/2 inch ring mold or cookie cutter with the crab mixture (pack it in so the shape holds) and carefully place over the center of the plate. Lift the mold off and then top the crab with a bit of the greens and a few extra dill sprigs.

The dining area