My amazing sister and best friend, Sarah, got married this weekend in San Juan Capistrano at a venue called The Villa. I cannot wait to share pictures with you. Her wedding was the best weekend of my life and it wasn't even my own!
I've been working on so many different things lately I have barely thought about food. Which is kind of crazy because since you very well know I think about food a lot. When I have thought about food it has been: 'What quick healthy concoction can I make before I run out the door again?'
For lunch last week, I made a version of the rice-less sushi roll: Mediterranean Hand Rolls. Last time I made sushi in the typical roll style and found them a little difficult to keep together, which I believe was from the lack of rice. Hand rolls may be the way to go with rice-less at home sushi rolls; especially if you are a novice like me.
I hope you had an amazing Memorial Day weekend!
Mediterranean Hand Roll
2 Sushi Seaweed Sheets
1 Can Tuna
6 Kalamata Olives chopped
6 Crimini Mushrooms sliced
1 Can White Cannellini Beans drained and rinsed
1/2 tsp Cumin
1 Garlic Clove
Juice from 1 Lemon
In a food processer blend together the beans, cumin, garlic clove, and juice from 1/2 lemon with enough olive oil to make the mixture come together (hummus consistency). Mix together the drained tuna, remaining lemon juice, and olives. Season to taste with salt and pepper. Add dijon mustard and olive oil to taste. Saute mushroom slices over medium heat with a little olive oil and salt and pepper until tender.
Cut the seaweed sheets in half lengthwise. Hold sheet in one hand. In one corner spread a little of the hummus. Top with a small amount of tuna mixture, mushrooms, and arugula. Dab a little water in the corner nearest the mixture and wrap that corner up and over the mixture till the corner meets the seaweed sheet. Continue to wrap the remainder of the sheet into a cone. Use water at the end to keep the sheets together. Please watch a youtube video for further instruction - I did!