35 minutes
A delectable combination of seared sushi-grade tuna and creamy avocado, wrapped in toasted hot dog buns with a kick of chipotle mayo and pickled shallots.
Sushi-Grade Tuna Steak, sliced
0 lb
Good Olive Oil, as needed
tablespoons
to taste
to taste
Lime Zest, grated
each
Lime Juice, freshly squeezed
tablespoons
teaspoons
0 dashes
Scallions, minced
cups
Fresh Jalapeño Pepper, minced, seeds removed
teaspoons
Ripe Hass Avocado, diced
each
Shallots, thinly sliced crosswise
each
tablespoons
Unsalted Butter, melted
tablespoons
Top-Split Hot Dog Buns, toasted
each
as needed
1. Sear the Tuna
Preheat a dry cast-iron skillet over medium-high heat for about 3 minutes. Brush the tuna slices with olive oil and season with kosher salt and freshly ground black pepper. Sear the tuna for 1 minute on each side, then dice into ½ to ¾-inch pieces.
2. Prepare Tuna Mixture
In a large bowl, combine the diced tuna, olive oil, lime zest, lime juice, soy sauce, and Tabasco sauce. Season with salt and pepper, then fold in the minced scallions and jalapeño. Dice the avocado and gently stir into the tuna mixture. Let it sit for 20 minutes.
3. Pickle the Shallots
Mix the thinly sliced shallot with red wine vinegar in a small bowl to lightly pickle.
4. Toast the Buns
Melt the butter in a sauté pan and toast the hot dog buns until golden and crisp, about 1 minute on each side.
5. Assemble the Rolls
Fill each toasted bun with the tuna mixture, top with chipotle mayonnaise and pickled shallots, and serve immediately.
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