AHI ROLL-UPS WITH WASABI GUACAMOLE AND JAVANESE SAUCE

Ahi Roll-ups with Wasabi Guacamole and Javanese Sauce image

Provided by Food Network

Time 47m

Yield 8 servings

Number Of Ingredients 17

Previous Next

1/4 cup sake
1 cup rice wine vinegar
1 tablespoon miso
1/4 cup tamari soy sauce
1 1/3 tablespoons sesame oil
1/4 cup minced ginger
8 cloves minced garlic
4 limes, juiced
1/4 teaspoon chili flakes, more or less, to taste
1 teaspoon coarse ground black pepper
1 pound Ahi tuna loin, sushi grade, boned and skinned
1 avocado, mashed
1 tablespoon lime juice
2 tablespoons diced tomato
1 teaspoon wasabi paste
1/2 teaspoon minced pickled ginger
1 tablespoon sesame seeds, toasted

Steps:

Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
Javanese Dipping Sauce, recipe follows.
Javanese Dipping Sauce:
2 cups mirin
1/2 cup rice vinegar
1 teaspoon fish sauce
2 tablespoons Indonesian sweet soy sauce
1/2 cup freshly squeezed lime juice
2 tablespoons freshly chopped cilantro leaves
Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.