This is an Ina Garten--The Barefoot Contessa--recipe. I admit, I love just about everything Ina does and this Tuna Roll did not disappoint. The two things that made it so special, other than the beautifully seared Ahi Tuna steaks, were the Chipotle mayo and the pickled shallots. I did not make the rolls, but got some very fresh sourdough rolls from the bakery.
3/4 lb. sushi grade tuna steak, sliced about 3/4 inch thick
Good quality olive olive; 1/4 cup plus more for brushing on tuna
Kosher salt and freshly ground pepper
Grated zest of 1 lime
3 Tbsp. freshly squeezed lime juice
1 1/2 tsp. soy sauce
6 dashes Tabasco sauce
1/4 cup minced fresh jalapeno (I didn't have fresh jalapeno so used a big dash of red pepper flake.)
1/4 cup minced scallions, both white and green parts; about 2 scallions
1 ripe avocado
1 shallot, halved lengthwise and thinly sliced crosswise
2 Tbsp. good red wine vinegar
2 Tbsp. butter
6 top-split hot dog-type rolls; split the rolls if they did not come pre-split
Chipolte Mayonnaise (recipe follows)
|This Tuna Roll made my friend, Brenna Reilly, happy!|
That makes me happy!
|My husband Jerry loved these Tuna rolls, |
but doesn't get quite as excited about
food as Brenna and I do!