Blazin’ Ahi Recipe
Seared ahi tuna, pickled carrots, sliced cucumbers, crushed wasabi peas, and homemade wasabi aioli, on a Hawaiian sweet roll.
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Ingredients
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Base & Bread
Fillings, Condiments & Garnishes
Method
Preparation
- 1
Quick pickle carrots
In a small bowl, whisk together rice vinegar 0.25 cup, sugar 1 tbsp, and salt 0.5 tsp. Place thinly sliced carrots in a jar and pour the pickling liquid over. Let stand 15 minutes (refrigerate if desired) to soften and color.
- 2
Make wasabi aioli
In a small bowl, whisk together mayonnaise 0.25 cup, wasabi paste 2 tsp, and lemon juice 1 tsp until smooth. Refrigerate for at least 10 minutes to let flavors meld.
Cook & Assemble
- 3
Pat dry ahi tuna and season with salt and pepper.
- 4
Sear tuna in a hot skillet with a light coating of oil for 1-2 minutes per side for a rare center. Remove and let rest briefly, then slice thinly.
- 5
Toast Hawaiian sweet rolls lightly until just golden.
- 6
Spread about 1–2 tablespoons of wasabi aioli on the bottom half of each roll.
- 7
- 8
Top with the other half of the roll and serve immediately.