I have been making this delicious fresh tuna salad for a few years now and it just occured to me to put it into a hot dog bun. I got the idea from lobster rolls, abundant during the summer months. Both lobster and tuna are somewhat pricey but the tuna is easier and quicker to cook. You don’t have to concern yourself with taking the lobster meat out of the shells.
This tuna roll is terrific as a light dinner on a hot summer evening. You only need to stand over a flame for 2 minutes, the rest comes together quite easily. It is also great for lunch. If you don’t want to put it in a hot dog bun it is wonderful placed on a bed of greens.
1 pound sushi grade tuna steak, cut one inch thick
2 tbsp olive oil, plus extra for brushing
1 large lime, zested and juiced
1 tsp wasabi powder
1 tsp soy sauce
1 tsp toasted seasame oil
5 dashes tobasco sauce
1 ripe Haas avocado
1/4 cup minced scallions
2 tbsp red onion, finely chopped
Salt & pepper
Spinach leaves
Hot dog buns (top slit), lightly toasted
Brush steaks with olive oil and sprinkle with salt & pepper. Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side. The center of the steaks should still be raw. Set aside on a platter to cool.
In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper. Add the avocados to the vinaigrette and toss to combine.
Cut the tuna into chunks and add to the vinaigrette. Finally, add the scallions and red onions to the mixture. Mix well.
Lightly toast the hot dog buns. Place a layer of spinach leaves in the buns. Pile the tuna mixture on top of the leaves.
This recipe is adapted from Ina Garten.
