INGREDIENTS
Olive oil
Salt and pepper
1 lb. fresh tuna steak, 1-inch thick
1 firm ripe avocado, medium dice
¼ red onion, chopped
1 TBSP. minced scallion
1 TBSP. toasted sesame seeds
8 hot dog rolls
Romaine lettuce leaves
For the dressing:
2 TBSP. olive oil
1 lime, zested
3 TBSP. squeezed lime juice (2 limes)
½ tsp. wasabi powder
1 tsp. soy sauce
5 dashes Tabasco
2 tsp. salt
1 tsp. pepper
DIRECTIONS
Heat grill; brush with oil.
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper.
Cook over hot coals for about 2 ½ minutes on each side.
Remove to a plate.
Allow to cool and cut into cubes.
Mix all of the dressing ingredients in a bowl.
Toss the avocado in the dressing; add the tuna, red onion, scallion and sesame seeds.
Line the rolls with the romaine leaves, fill with the tuna mixture and serve.
Serves 8.
