Zesty Lime-Seared Tuna and Avocado Buns

1. Preheat Skillet and Sear Tuna

First, preheat a medium (10 to 11-inch) dry cast-iron skillet over high heat for about 3 minutes. While the skillet is heating, brush the tuna steak with olive oil and season it generously with kosher salt and freshly ground black pepper. Place the tuna in the hot skillet and sear it for 1 minute on each side. The quick searing will lock in moisture, creating a light brown crust while keeping the inside beautifully raw. Once seared, transfer the tuna to a cutting board and cut it into ½ to ¾-inch dice, then set it aside.

2. Prepare Marinade

In a large bowl, make the marinade by combining ¼ cup of good olive oil, the grated zest of 1 lime, 3 tablespoons of freshly squeezed lime juice, 1½ teaspoons of soy sauce, 6 dashes of Tabasco sauce, 1½ teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Stir well to blend all the flavors.

3. Marinate Tuna

Add the diced tuna to the bowl, along with ¼ cup of minced scallions and 2 teaspoons of minced fresh jalapeño pepper (seeds removed). Cut a ripe Hass avocado into ½ to ¾-inch dice and gently stir it into the tuna mixture. Set the mixture aside to marinate for 20 minutes, allowing the flavors to meld together.

4. Pickle Shallots

Meanwhile, in a small bowl, combine the thinly sliced shallot with 2 tablespoons of good red wine vinegar. Let this mixture sit to pickle the shallots.

5. Toast Buns

In a large sauté pan, melt 2 tablespoons of unsalted butter until it sizzles. Toast the buns in the pan for about 1 minute per side until they are golden brown and crisp.

6. Assemble and Serve

Line up the toasted buns on a platter and spoon the marinated tuna mixture into each bun. Drizzle with Chipotle Mayonnaise and sprinkle the pickled shallots over the top. Serve these delightful rolls while they are fresh, and enjoy the vibrant, zesty flavors.