Description
Ina Garten’s seared tuna and avocado rolls bring coastal California elegance to your kitchen. Fresh yellowfin tuna meets creamy avocado in these restaurant-quality appetizers that promise a gourmet experience with minimal effort.
Ingredients
Scale
Seafood:
- 0.75 pound (340 grams) sushi-grade tuna steak, sliced 0.75 inch (2 cm) thick
Produce and Seasonings:
- 1 lime, zested and juiced
- 0.25 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
- Kosher salt
- Freshly ground black pepper
Liquids and Additional Ingredients:
- 3 tablespoons (45 ml) freshly squeezed lime juice
- 1.5 teaspoons (7.5 ml) soy sauce
- 6 dashes Tabasco sauce
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (28 grams) unsalted butter
- Good olive oil
- 6 top-split hot dog buns, such as Pepperidge Farm
- Chipotle Mayonnaise (recipe follows)
Instructions
- Prepare the cast-iron skillet by heating it over high heat for 3 minutes until extremely hot. Coat the tuna with olive oil, then generously season with salt and black pepper (about or 1.25 grams each).
- Quickly sear the tuna for exactly 60 seconds on each side, ensuring the center remains raw. Transfer to a cutting board and dice into uniform 1/2 to 3/4-inch (1.25 to 2 centimeters) cubes.
- Create the marinade in a large mixing bowl by whisking together olive oil, freshly grated lime zest, lime juice, soy sauce, Tabasco sauce, salt, and black pepper until fully combined.
- Gently fold the diced tuna, chopped scallions, and minced jalapeño into the marinade. Carefully cut the avocado into similar-sized cubes, removing the pit and skin, then delicately incorporate into the mixture.
- Allow the tuna mixture to rest and marinate for 20 minutes at room temperature, letting the flavors meld together.
- Prepare the pickled shallots by combining thinly sliced shallots with red wine vinegar in a small bowl, letting them soften and absorb the tangy liquid.
- Melt butter in a large 12-inch (30.5 centimeters) sauté pan over medium-high heat until it begins to sizzle and foam.
- Toast the buns without separating them, browning each side for approximately 1 minute until they develop a golden, crispy exterior.
- Arrange the toasted buns on a serving platter with cut sides facing upward. Generously spoon the marinated tuna mixture into each bun.
- Finish by drizzling Chipotle Mayonnaise over the filled buns and garnishing with the pickled shallots. Serve immediately while the buns remain warm and crisp.
Notes
- Prioritize Fresh, High-Quality Tuna for an incredible flavor that melts in your mouth and ensures safe raw consumption.
- Create Perfect Sear by heating skillet to smoking point, guaranteeing beautiful golden-brown exterior with rare center.
- Master Precise Cutting technique by using sharp knife to slice tuna and avocado into uniform, bite-sized pieces for consistent texture.
- Control Cooking Time carefully, searing tuna quickly on each side to maintain delicate raw interior and preserve delicious oceanic taste.
- Warm Buns Strategically moments before plating to deliver crispy, golden surface that complements the tender, succulent tuna.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg