The Rocco Roll

• 20 sheets gelatin or 5 scant tablespoons granulated gelatin
• 2 cups fennel juice (extracted from 7 fennel bulbs)
• 2 cups cubanelle juice (extracted from 5 peppers)
• 2 cups cucumber juice (extracted from 3 hothouse cucumbers)
• 2 cups red-pepper juice (extracted from 5 red bell peppers)
• Salt and freshly ground pepper
• 2 pounds sushi-grade tuna
• 4 8-by-7-inch sheets nori
• 5 12-inch sheets rice paper

1. Bloom gelatin sheets in ice water or sprinkle gelatin over 1/2 cup ice water to soften.
2. Bring each juice to a boil separately and season each with salt and pepper.
3. Squeeze the water from the gelatin sheets and place 5 sheets or 1/4 of the softened gelatin into each hot juice.
4. Stir to dissolve.
5. Line 4 10-inch pie tins with plastic wrap.
6. Pour juices in so that each comes to a depth of 1/8 inch.
7. Refrigerate for 3 hours, until firm.
8. Cut tuna into 4 logs, about 5 inches long and 1 inch wide.
9. Season with salt and pepper.
10. Cut rectangles of each jellied juice large enough to cover a tuna log.
11. Wrap logs in each of the four gels, one on top of the other.
12. Roll each log in nori and seal the edges with water.
13. Rehydrate the rice paper in lukewarm water for 30 seconds on each side.
14. Roll the nori-wrapped tuna in rice paper.
15. Chill.

gelatin, fennel juice, cubanelle juice, cucumber juice, redpepper, salt, tuna, nori, rice

Taken from cooking.nytimes.com/recipes/7548 (may not work)