I love a good lobster roll but two things hold me back from making them. First, I'm not Rockefeller, so I'm not buying lobster for a simple weeknight dinner. Second, that's a lot of mayo. I'm kind of stockpiling calories at the moment for my upcoming birthday dinner at Babbo tomorrow night (pasta tasting menu, hells yeah), and of course for our upcoming Paris/Amsterdam eating adventure which is finally almost upon us. So for economical reasons both of the monetary and nutritional persuasion, I offer up a lighter, tangier, fresher sort of roll - the tuna roll.
Wild yellowfin tuna steak gets a quick sear, red onion and avocado get tossed in a lime-based wasabi-spiked dressing, pile it all on a buttery brioche roll with a mound of peppery watercress, and this roll will make you completely forget that whole lobster thing. Recipe after the jump:
THAT'S HOW I TUNA ROLL
1 1-lb yellowfin tuna steak
1 ripe haas avocado, diced
1/2 red onion, finely diced
grated zest of 1 lime
3 tbsp fresh lime juice (about 2 limes)
2 tbsp extra virgin olive oil, plus additional for brushing tuna
1 tsp soy sauce
1/2 tsp wasabi powder (optional)
1 tbsp toasted sesame seeds
4 brioche lobster roll buns, toasted (or hot dog buns)
bunch watercress leaves
Heat a large skillet over high heat until very hot, at least 2-3 minutes. Brush one side of the tuna steak liberally with olive oil and season with salt and pepper. Lay the steak on the hot skillet oiled side down and sear for 2 minutes without moving it. Brush the raw side with more oil, season with salt and pepper, turn and sear the other side for 2 minutes. Remove from the skillet to a paper towel and let rest while you prepare the rest of the salad.
Whisk together the lime juice, zest, olive oil, soy sauce, and wasabi powder. Add the onions and avocado and toss to coat. Slice the tuna steak into 1-inch cubes and toss with the salad. Mound the salad onto the toasted brioche roll, sprinkle with sesame seeds and top with a mound of watercress leaves.