Seared Ahi Tuna Rolls

So, I've been consumed in this ongoing battle. I am a woman obsessed. I can't get enough of it. What is it? Seared tuna. I absolutely love it. Never heard of Ahi Tuna spring rolls? Neither have I until I started working at a Vietnamese restaurant called Phans 55. Once I tasted it, I was completely in love and on a mission to recreate it.

And to my surprise, its quite easy! I love spring rolls in general because they're simple, healthy and easy to transport. This spring roll is super, super yummy. It has tons of textures and when dipped into the two sauces, is absolutely delicious! All you really have to do is sear the tuna, which literally only takes 1 - 3 minutes tops. Mix a couple of things together and you're all set. I beg you to try it immediately, you won't be dissapointed!

Beautiful, velvet-y tuna, oh how I love you so.

Still pink and yummy on the inside, with a crispy sesame seed crust on the outside:

Let's wrap people!

ALL mine!

Seared Ahi Tuna Rolls

Yields: about 8 - 10 rolls

Original wasabi-soy sauce can be found here.

For the rolls:

Ahi tuna steak, about 6 oz.

1 - 2 tbsn. olive oil

Salt, to taste

Black & white sesame seeds (enough to coat)

Rice paper

1 green mango, de-seeded and sliced

1 avocado, de-seeded and sliced

1 cucumber, sliced

1 bunch of mint

For the spicy mayo:

1/2 cup mayonaise

1/8 cup Siracha/ hot chili sauce

3 tsp. lemon/ lime juice

1 tsp. sesame oil

1 tsp. soy sauce

Wasabi (I used a pea sized amount)

For the wasabi-soy dressing:

1 lime, juiced and zested

1 tbsn. rice vinegar

2 tsp. soy sauce

2 tbsn. sesame oil

1 tbsn. sugar

1 tsp. fresh minced ginger

1 tsp. fresh minced garlic

1 tsp. coarse black pepper

1 tsp. wasabi or wasabi powder

In a shallow dish, combine equal parts of white and black sesame seeds, enough to coat both sides of the fish (about 1 tbsn. each). Pat dry the tuna then lightly season with salt. Coat each sides of the fish in the sesame seeds, set aside. In a large saucepan, add the olive oil and heat over medium-high heat until hot. Once hot, add the tuna and sear both sides of the tuna, about 1 - 2 minutes each side. Remove from the pan and let rest until cool. Once cool, slice into 1/2 cm inch pieces. Take a piece of rice paper and wet under warm water and place on a clean surface. Once moist, add some romaine lettuce, mint leaves, 1 - 2 pieces of seared tuna, 1 - 2 slices of avocado, 1 - 2 pieces of green mango and 1 - 2 pieces of cucumber. Check video below for tips on how to roll a spring roll.

To make the spicy mayo, combine everything until smooth, adding more or less of anything to suit your taste. To make the soy dressing, mix everything until well combined, adding more or less of anything to suit your taste. Serve the spring roll with both sauces, side by side or mixed together. Enjoy!

Crunchy green mango, crisp lettuce, velvety smooth tuna and chewy rice paper, what more could you want?

I love spring rolls.