Seared Tuna & Avocado Rolls
3/4 pound sushi-grade tuna steak, sliced 3/4 inch thick
Kosher salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons soy sauce
6 dashes Tabasco sauce
1/4 cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalapeño pepper, seeds removed
1 ripe Hass avocado
1 shallot, halved lengthwise and thinly sliced crosswise
2 tablespoons red wine vinegar
2 tablespoons unsalted butter
6 top-split hot dog buns
1 cup good mayonnaise, such as Hellmann’s
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.