Best Seared Tuna Avocado Rolls Recipes

Seared Tuna & Avocado Rolls image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 20

3/4 pound sushi-grade tuna steak, sliced 3/4 inch thick
Good olive oil
Kosher salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons soy sauce
6 dashes Tabasco sauce
1/4 cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalapeño pepper, seeds removed
1 ripe Hass avocado
1 shallot, halved lengthwise and thinly sliced crosswise
2 tablespoons good red wine vinegar
2 tablespoons unsalted butter
6 top-split hot dog buns, such as Pepperidge Farm
Chipotle Mayonnaise, recipe follows
1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

Steps:

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 it 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 1/2 to 3/4-inch dice, and set aside.
In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
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. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Tuna and Avocado Uramaki image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

4 half sheets sushi nori
3 cups prepared sushi rice
2 teaspoons toasted sesame seeds, optional
6 ounces fresh sushi-grade tuna, sliced into 1/4-inch-thick pieces, each about 4 inches long
1 medium avocado, sliced into 1/8-inch-thick pieces
Soy sauce, for serving, optional
Pickled ginger, for serving, optional
Wasabi, for serving, optional

Steps:

Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips in a small bowl of ice water and moisten the sheet just until lightly coated with water.
Using your fingertips, gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Sprinkle 1/2 teaspoon of sesame seeds onto the rice. Flip the nori over, keeping the long side of the sheet closest to you.
Place 1 1/2 ounces of tuna lengthwise down the nori. Place 2 to 3 slices of avocado next to the tuna (make sure the avocado is snug next to the fish). Moisten your fingers and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the tuna and avocado. Tuck the edge of the nori around the tuna and avocado and continue rolling the sushi roll over until the seam is on the bottom of the roll.
Place the roll on a makisu (sushi rolling mat) wrapped in plastic wrap and use the makisu to lightly press to shape the roll.
Dip the tip of a knife into the bowl of ice water and allow the water to run down the blade. Slice the roll into 8 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
Serve with soy sauce, pickled ginger and wasabi if desired.