Thai fresh tuna spring rolls

Season canned tuna with oyster sauce, a little olive oil (skip if oil-packed), black pepper and small diced onion; taste and add a dash of soy sauce.

Make the rolls without noodles, as in Thailand.

Blanch the mini cucumbers and julienned carrots in salt water so the rolls stay moist; seed and julienne the tomato; have alfalfa sprouts ready.

Dip rice paper in water as warm as you can handle and take it out as soon as it is pliable; fill with the tuna, vegetables and Thai basil and roll tightly so it does not fall apart when cut.

For the sauce, combine garlic, lots of cilantro, lots of fresh lime juice, fish sauce, spicy Thai chilies and a little honey.

Trim the ends a little and cut to serve.