Thursday, November 12, 2009

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.


  1. Michelle! These photos are frakkin gorgeous! I really love the composition of that first one, especially. Guess we both need to eat healthier things than cupcakes every once in a while, eh? ;)

  2. Ohhh tuna, sounds amazing! Must try soon

  3. Michelle those are beautiful and so are your shots!! Wow.


  4. Oh my goodness. Your blog is sooooo beautiful. And I love love tuna! This looks fantastic!! -mary the food librarian

  5. My husband is convinced that he needs to buy 'sushi grade' tuna to eat this sort of thing...not the stuff at Whole Foods...I'm vegan so I have no clue..where do you get 'sushi grade tuna' or do you even need it?

    Thanks! beautiful pics!

  6. Although 'sushi grade' would be optimal for this recipe, "the stuff at Whole Foods" haha should work perfectly fine. Since there are a lot of components to the dish, the sushi grade taste might not be as prominent and you should save that stuff for sashimi, where it would most shine :)

  7. this looks absolutely delicious! beautiful photos as well. btw, thanks for the visit :)