Zesty Lime-Seared Tuna and Avocado Rolls with Pickled Shallots

1. Heat Skillet

Begin by heating a medium (10 to 11-inch) dry cast-iron skillet over medium-high heat for about 3 minutes. This ensures your skillet is hot enough to give the tuna a good sear.

2. Prepare Tuna

While the skillet heats up, brush the tuna steaks with olive oil and sprinkle them generously with kosher salt and freshly ground black pepper.

3. Sear Tuna

Once the skillet is hot, sear the tuna steaks for exactly 1 minute on each side. After searing, remove the tuna from the skillet and let it rest for a moment before cutting it into ½ to ¾-inch dice.

4. Prepare Dressing

In a large bowl, combine ¼ cup of good olive oil, the grated zest of one lime, 3 tablespoons of freshly squeezed lime juice, 1½ teaspoons of soy sauce, six dashes of Tabasco sauce, 1½ teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper.

5. Combine Tuna and Dressing

Add the diced tuna to the bowl along with ¼ cup of minced scallions and 2 teaspoons of minced fresh jalapeño pepper. Gently stir to combine, ensuring the tuna is well-coated with the dressing.

6. Prepare Avocado

Prepare the avocado by cutting it in half, removing the pit, peeling it, and then dicing it into ½ to ¾-inch pieces. Carefully fold the avocado into the tuna mixture and set it aside for about 20 minutes.

7. Pickle Shallots

Place the thinly sliced shallot in a small bowl and pour over 2 tablespoons of good red wine vinegar. Let it sit to quickly pickle the shallots.

8. Toast Buns

In a large (12-inch) sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the hot dog buns and toast them for about 1 minute on each side until they are golden and crisp.

9. Assemble Rolls

Spoon the tuna and avocado mixture generously into each toasted bun. Finish by drizzling with chipotle mayonnaise and sprinkling with the pickled shallots. Serve the rolls immediately.