Tuna Spring RollsEat with your hands. Everybody wins.

I doubled the quantities for the “Tuna Spring Rolls with Pineapple Dipping Sauce,” from the August 2016 issue of Cooking Light, in order to make 18 6-inch rolls. And I swapped in apricot preserves for the pineapple. Easy.

This whole thing is easy. I made sure to barely cook my tuna: 3 minutes total for my steaks. Years of eating/cooking have taught me that raw tuna always tastes better than overcooked tuna.

Rice paper is not too fragile, which means I got to perfect the jelly-roll method for my soaked wrappers. My winning texture combo included crispy raw vegetables, barely cooked tuna, and gummy rice paper.

The sauce gets blended in the microwave, and you need not be ashamed. You see the four-ingredient powerhouse: apricot preserves + rice vinegar + fish sauce + soy sauce. This gives you a sweet, tangy, addictive mix.

All good, all gone. Eat with your hands.

Tuna Steak (16 oz.) = $8.76
Avocado (1) = $1.42
Cucumber (1) = .77¢

PREP TIME: microwave sauce, chop vegetables, barely cook tuna, roll those wrappers
TASTE: perfect tuna, crispy veg, sweet/tangy sauce

Next time, how about some cookies? I want to make the “Classic Chewy Oatmeal Cookies,” from the September/October 2016 issue of Cook’s Illustrated (recipe below). This cookie requires no mixer. Come back to my site next week, to see what happens.

Classic Chewy Oatmeal Cookies
Cook’s Illustrated, September/October 2016
Makes 20 cookies

1 cup (5 oz.) all-purpose flour
¾ tsp. salt
½ tsp. baking soda
4 Tbsp. unsalted butter
¼ tsp. ground cinnamon
¾ cup (5 ¼ oz.) dark brown sugar
½ cup (3 ½ oz.) granulated sugar
½ cup vegetable oil
1 whole egg
1 large egg yolk
1 tsp. vanilla extract
3 cups (9 oz.) old-fashioned rolled oats
½ cup raisins, optional

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.

Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat‑resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).

Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2½-inch disk.

Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.