Name: Seared Tuna Rice Paper Rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6.5 oz Yellowfin tuna steak; 1 tsp Sesame oil; 1 tsp Black sesame seeds; 3 sheets Rice paper sheets; 0.25 whole Avocado; 0.5 cup Cucumber; 0.5 cup Carrots; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.25 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 15 min · Cook 5 min

Pat the tuna steak dry with paper towels and season all sides with sea salt, black pepper, and black sesame seeds, pressing the seeds into the flesh.
Heat the sesame oil in a cast-iron skillet over high heat until just starting to smoke.
Sear the tuna for 60 to 90 seconds per side for a rare center; remove from heat and let rest for 2 minutes before slicing into thin strips.
While the tuna rests, julienne the cucumber and carrots into thin matchsticks and thinly slice the avocado.
Fill a shallow bowl with warm water. Submerge one rice paper sheet for 10 seconds until pliable, then lay it flat on a clean damp surface.
Place a few slices of tuna, avocado, cucumber, and carrots in the lower third of the rice paper.
Fold the bottom of the paper over the filling, tuck in the sides, and roll tightly upward. Repeat for the remaining sheets.
In a small ramekin, whisk together the tamari, rice vinegar, and freshly grated ginger to create a dipping sauce.
Serve the rolls immediately with the ginger-tamari sauce on the side.

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Instructions

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