Brazil

Rice leaf

Oil of choice

Tuna

Pepper paste seasoning

Sesame oil

Salt

Siracha

Shoyu

Spicy tuna on rice leaf

Cotar o atum em pedaços bem pequenos. (Manter sempre refrigerado. Eu gosto de deixar um saco com gelo em cima).

Cut the tuna into very small pieces. (Always keep refrigerated. I like to leave a bag with ice on top).

Misturar todos os ingredientes com o atum. 

Cortar as folhas de arroz em 8 pedaços (como se fosse corte de pizza) e fritar. Ao colocar a folha no óleo, ele deve “abrir” rápido, sem ficar muito tempo emergido. 
Tirar e deixar o óleo escorrendo.

Cut the rice leaves into 8 pieces (as if it were a pizza cut) and fry. When placing the leaf in the oil, it should “open” quickly, without being immersed for a long time.
Remove and let the oil drain.

Spicy tuna on rice leaf

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