Tuna Salad Rolls

For the cucumbers, toss the cucumber with the vinegar and salt in a bowl; set aside while you prepare the rest of the recipe. Just before serving, stir in the sugar.

For the dipping sauce, stir together the ingredients in a small bowl; set aside.

For the tuna, in a small bowl, combine the tuna and olive oil, and season lightly with salt and pepper.

Arrange lettuce, herbs, bell pepper, sprouts, and scallions on a platter.

To make each roll, overlap 2 lettuce leaves on a plate, stem ends facing up. Arrange 4 sprigs cilantro, and 3 to 4 mint leaves horizontally in the center of the overlapped lettuce leaves. Spoon about one-eighth of the tuna on top.

Arrange 3 to 4 pepper strips, and some of the scallions, horizontally on top, leaving 1 to 1 1/2 inches of the lettuce free at the bottom. Add about 1 tablespoon sprouts. Spoon some of the dipping sauce over. Fold the bottom of the lettuce up over the tuna and vegetables. Fold in the right side, and roll to the left to make a roll, open at the top. Spoon a little more of the dipping sauce onto the open top, and eat immediately over a plate to catch juices.

Bring 4 cups of water to a boil in saucepan, add edamame and 1 tsp salt and boil for 4 mins. Drain and sprinkle with ½ tsp kosher salt. Enjoy on the side.