Author Notes
When I was little, on a visit to Maine, I ate a lobster roll. I don't remember too much about it, other than I liked it a lot. This is only significant because now I keep kosher and no longer eat lobster, yet I still have the memory! I don't much miss eating foods that aren't kosher, but once in a while I get an idea that starts from a non kosher food memory. This one started out about the fish, but ended up about the avocado. The other really essential ingredient is yuzu juice, which can be purchased online or in asian grocery stores. (If you can't access it, I have read that mixing lemon and lime juice together sort of approximates the taste.) —navahfrost
Ingredients
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2
8-10 oz sushi grade tuna steaks
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2 tablespoons
soy sauce
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2 tablespoons
yuzu juice (or equal parts lemon and lime juice)
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3 tablespoons
good quality Mayo (I use Kewpie)
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1/2 cup
scallion, chopped
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1
celery rib, chopped
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1/4 teaspoon
wasabi powder (mustard powder also works)
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1 tablespoon
sesame oil
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1-2
ripe avocados, cubed
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1/4 cup
chopped cilantro
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1-2 tablespoons
furikake seasoning
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4
good quality hot dog rolls
Directions
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Rub tuna steaks with sesame oil. Sear on both sides, either in a hot frying pan, or on a grill, to medium rare. After cooling to room temperature, cube the tuna into uniform pieces. Set aside.
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In a medium sized mixing bowl, combine the soy sauce, yuzu juice, wasabi powder and mayonnaise. Mix it until it is fully combined, then fold in celery, scallions, and cilantro.
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Very gently combine the cubed tuna with the mayonnaise mixture, and finally, the cubed avocado. (If you want your ratio of tuna to avocado to be relatively equal, use your eyeballing technique and add more avocado if it looks unbalanced.) Taste the mixture and adjust seasonings as needed.
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Toast the hot dog rolls. Scoop in the tuna avocado mixture and top with a sprinkle of fuikake. Serve and enjoy!
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