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1
Preheat the oven to 325.
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2
Spread a 1/2 inch layer of kosher salt in a pie plate.
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3
Set the shallots in the salt, root end down.
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4
Bake for 1 hour, or until very tender.
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5
Let cool slightly, then peel the shallots.
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6
In a small bowl, mix the wasabi powder with the hot water.
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7
Cover with a plate and let stand for 5 minutes.
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8
Scrape the wasabi into a mini processor, add the roasted shallots, lemon juice, soy sauce, vegetable oil and sesame oil and puree.
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9
Season with kosher salt.
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10
In a bowl, mix the tuna with the mayonnaise and sambal; season with salt.
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11
Set a large skillet over moderately high heat.
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12
Add the spinach, a handful at a time, and cook, stirring, until just wilted.
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13
Transfer the spinach to a colander and let cool, then squeeze out any excess liquid.
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14
Coarsely chop the spinach and transfer it to a bowl.
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15
In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden brown, about 1 minute.
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16
Transfer to a mortar and let cool completely, then grind coarsely.
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17
Stir the sesame seeds into the spinach along with the scallion and sesame oil and season with salt.
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18
Stack 4 sheets of the phyllo dough on top of each other on a work surface.
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19
Brush the top sheet with melted butter and cut thr stacked phyllo into 6 squares; work with 1 square at a time and keep the rest covered with plastic wrap.
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20
Spoon about 3 tablespoons of the tuna and 1 tablespoon of the spinach on the lower third of the phyllo square.
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21
Fold the phyllo up and over the filling and roll up tightly, pushing the phyllo in at the sides to form an even cylinder.
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22
Brush the seal with butter.
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23
Transfer to a baking sheet and refrigerate uncovered.
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24
Repeat with the remaining phyllo, butter and filling to make a total of 12 rolls.
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25
In a medium skillet, heat 1/4 inch of vegetable oil until shimmering.
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26
Add 2 of the tuna rolls and fry over high heat, turning to brown all 4 sides, about 2 minutes.
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27
Transfer the rolls to a cutting board.
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28
Repeat the process with the remaining rolls, adding more vegetable oil if necessary and reducing the heat if the rolls brown too quickly.
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29
Slice each roll into 4 pieces and arrange on a platter.
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30
Spoon 1/2 teaspoon of the shallot-wasabi sauce on top of each slice and serve immediately.
