(photo and recipe found here)
I was watching Barefoot Contessa the other day, and she made some amazing looking sandwiches, with rare seared Ahi Tuna, avocados, and an Asian dressing. I was intrigued, and decided to make it for dinner one night.
Grilled Tuna Rolls
- Good olive oil
- 1 pound very fresh tuna steak, 1-inch thick
- Kosher salt and freshly ground black pepper
- zest of 1 lime
- 3 tablespoons freshly squeezed lime juice (2 limes)
- 1/2 teaspoon wasabi powder
- 1 teaspoon soy sauce
- 5 dashes hot sauce (recommended: Tabasco)
- 1 firm, ripe Hass avocado, medium-diced
- 1/4 red onion, chopped
- 1 tablespoon minced scallion, white and green parts
- 1 tablespoon toasted sesame seeds
- 8 hot dog rolls, grilled or toasted
- 1 bunch baby arugula, washed and spun dry
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside. Allow to cool and cut into cubes.
For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt*, and 1 teaspoon pepper* in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve. Serves 8.
* this seemed like a LOT of salt and pepper to me, so I halved it. I’m glad, because it had plenty of both. Ina’s kind of crazy with the salt sometimes.
This recipe was really, really easy and quick to make. The flavors of the dressing, the avocado, and the tuna complemented each other perfectly. It was a hit around here. Maya even said that she doesn’t hate avocado as much as she used to. Not the same as saying that she likes it now, but less hate. My only problem with it was that most of what I tasted was hot dog bun. I wonder if the ones we had in the freezer were just a bit too old? I had the rest of the avocado/tuna steak/arugula mixture as a salad for lunch the next day, and it was fabulous. Give it a try.