Ina Garten’s Seared Tuna & Avocado Rolls is made with sushi-grade tuna steak, lime, soy sauce, Tabasco sauce, scallions, jalapeño pepper, avocado, shallot, red wine vinegar, butter, and top-split hot dog buns. This delicious Seared Tuna & Avocado Rolls recipe creates a tasty appetizer that takes about 45 minutes to prepare and can serve up to 6 people.
This Seared Tuna & Avocado Rolls Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- ¾ pound (340 grams) sushi-grade tuna steak, sliced ¾ inch (2 cm) thick
- Good olive oil
- Kosher salt and freshly ground black pepper
- Grated zest of 1 lime
- 3 tablespoons (45 ml) freshly squeezed lime juice
- 1½ teaspoons (7.5 ml) soy sauce
- 6 dashes Tabasco sauce
- ¼ cup (60 ml) minced scallions (2 scallions)
- 2 teaspoons (10 ml) minced fresh jalapeño pepper, seeds removed
- 1 ripe Hass avocado
- 1 shallot, halved lengthwise and thinly sliced crosswise
- 2 tablespoons (30 ml) good red wine vinegar
- 2 tablespoons (28 grams) unsalted butter
- 6 top-split hot dog buns, such as Pepperidge Farm
- Chipotle Mayonnaise (recipe follows)
How To Make Seared Tuna & Avocado Rolls?
- Prepare Tuna: Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side (the inside will be raw). Transfer to a cutting board, cut into ½ to ¾-inch (1.25 to 2 cm) dice, and set aside.
- Mix Tuna: In a large bowl, combine ¼ cup (60 ml) olive oil, lime zest, lime juice, soy sauce, Tabasco, 1½ teaspoons (7.5 ml) salt, and 1 teaspoon (5 ml) black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut into ½ to ¾-inch (1.25 to 2 cm) dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Pickle Shallots: Combine the shallot and red wine vinegar in a small bowl and set aside.
- Toast Buns: Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns.
- Serve: Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
Recipe Tips:
- Use Sushi-Grade Tuna: Use sushi-grade tuna for the best taste and safety since it’s fresh and ready to eat raw.
- Preheat the Skillet: Make sure the skillet is fully heated before cooking the tuna to get a great sear.
- Chop Tuna and Avocado Evenly: Cut the tuna and avocado into even pieces so every bite has the same texture.
- Don’t Overcook the Tuna: Sear the tuna for just one minute per side to keep it raw inside for the best flavor.
- Toast Buns Just Before Serving: Toast the buns right before serving to keep them warm and crispy, making the dish even better.
How To Store Leftovers?
- Refrigerate: First, let the leftover Seared Tuna & Avocado Rolls cool until they reach room temperature. Then, place them in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 roll
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 620mg
- Potassium: 400mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 16g
Try More Ina Garten Recipe:
- Ina Garten Fresh Pea Salad With Mint & Manchego
- Ina Garten Salmorejo
- Ina Garten Maine Lobster Stew
- Ina Garten Baked Fish Chowder
Ina Garten Seared Tuna & Avocado Rolls
Description
Ina Garten’s Seared Tuna & Avocado Rolls is made with sushi-grade tuna steak, lime, soy sauce, Tabasco sauce, scallions, jalapeño pepper, avocado, shallot, red wine vinegar, butter, and top-split hot dog buns. This delicious Seared Tuna & Avocado Rolls recipe creates a tasty appetizer that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Tuna: Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side (the inside will be raw). Transfer to a cutting board, cut into ½ to ¾-inch (1.25 to 2 cm) dice, and set aside.
- Mix Tuna: In a large bowl, combine ¼ cup (60 ml) olive oil, lime zest, lime juice, soy sauce, Tabasco, 1½ teaspoons (7.5 ml) salt, and 1 teaspoon (5 ml) black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut into ½ to ¾-inch (1.25 to 2 cm) dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Pickle Shallots: Combine the shallot and red wine vinegar in a small bowl and set aside.
- Toast Buns: Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns.
- Serve: Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
Notes
- Use Sushi-Grade Tuna: Use sushi-grade tuna for the best taste and safety since it’s fresh and ready to eat raw.
- Preheat the Skillet: Make sure the skillet is fully heated before cooking the tuna to get a great sear.
- Chop Tuna and Avocado Evenly: Cut the tuna and avocado into even pieces so every bite has the same texture.
- Don’t Overcook the Tuna: Sear the tuna for just one minute per side to keep it raw inside for the best flavor.
- Toast Buns Just Before Serving: Toast the buns right before serving to keep them warm and crispy, making the dish even better.
Ina Garten Seared Tuna & Avocado Rolls