recipes barefoot contessa

Grilled Tuna Rolls (Makes 8 rolls)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

Good olive oil
1 pound very fresh tuna steak, 1-inch thick
Kosher salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice (2 limes)
½ teaspoon wasabi powder
1 teaspoon soy sauce
5 dashes Tabasco sauce
1 firm, ripe Hass avocado, medium-diced
¼ red onion, chopped
1 tablespoon minced scallion, white and green parts
1 tablespoon toasted sesame seeds
9 hot dog rolls, grilled or toasted
1 bunch baby arugula, washed and spun dry

Heat a charcoal grill with hot coals. Brush the grill with oil.

Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2½ minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don’t want to heat a grill, you can sear the tuna in a dry sauté pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 ½ to 2 minutes on each side until seared on the outside and still raw inside.)

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 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.