Test Kitchen Notes
These bright, super-fresh avocado and seared ahi tuna rolls from food blogger and recipe developer Kristina Cho are exactly what we want to lunch (or snack) on the second warm weather arrives. Inspired by Vietnamese fresh spring rolls, these beauties are filled with tender rice vermicelli noodles, thin slices of perfectly ripe California Avocado, sesame-coated seared ahi tuna, sliced Persian cucumber, and mint. The perfect complement to all those crisp, cooling flavors: a spicy Sriracha mayo that takes approximately 30 seconds to whip up.
This recipe is shared in partnership with California Avocados.
- Prep time 45 minutes
- Cook time 5 minutes
- makes 6 rolls
- For the rolls:
rice vermicelli noodles
(6-ounce) ahi tuna steak
toasted white sesame seeds
toasted black sesame seeds
extra-virgin olive oil
large California Avocado, pitted, peeled, and thinly sliced
Persian cucumber, thinly sliced
crispy shallots (store-bought or homemade)
fresh mint leaves
rice paper wrappers
- For the dipping sauce:
- Soak the rice vermicelli noodles in hot water until tender, about 20 to 25 minutes (or according to the package directions). Drain and rinse under cold water. Set aside.
- Season the tuna with salt on both sides. In a small bowl, combine the sesame seeds. Sprinkle the sesame seeds over the tuna and gently press into the tuna so the seeds stick.
- Heat oil in a large frying pan set over medium-high heat. Once hot, sear the tuna on either side for 45 to 60 seconds. Transfer tuna to a cutting board and cut into 1/2-inch slices.
- To assemble the rolls, have all your fillings prepped and ready. Fill a shallow dish with cold water. Working with one wrapper at a time, quickly dip it in the water (about 5 seconds) and lay on a clean cutting board. Place a slice of tuna in the center of the wrapper and arrange a few overlapping slices of avocado over the tuna. Just below the tuna, arrange a bundle of noodles into a 5-inch log. Top the noodles with crispy shallots, 4 to 5 cucumber slices, and a few mint leaves.
- Fold the lower edge of the wrapper up and over, gently folding the noodle bundle over the tuna. Fold the side edges over and continue rolling tightly until the end. Repeat with the remaining rolls. Place on a plate and cover with a clean kitchen towel to prevent drying out.
- To prepare the sauce, mix together the mayo and Sriracha. Serve the rolls with the dipping sauce and enjoy!