We ordered fresh Bluefin Tuna Top Loins and after using some of it to make fresh sushi (yum) we decided to try out something different. We ended up making Grilled Tuna Rolls. The pictures don't do it justice. Delicious!
Grilled Tuna Rolls
- 2 tbsp miso paste
- 1 tbsp grapeseed oil
- 1 tbsp honey
- 1 tsp water
- 1 tbsp rice wine vinegar
- pinch fine sea salt
- 1 large tuna steak, cut in half horizontally
- 4 hot dog buns, divided
- 2 tbsp melted butter
- 1 head butter lettuce leaves, separated
- 1/2 cup Shallot & Cilantro Vinaigrette (recipe below)
- fresh cilantro leaves, chopped
- Sriracha sauce
Preheat the grill or grill pan over high heat.
Whisk together the miso, oil, honey, water, and rice wine vinegar. Season to taste with salt. Rub the tuna steaks all over with the mixture and place on the grill. Grill on the first side for approximately two minutes, no more than three minutes. Flip and grill for an additional two minutes and then remove to a plate.
Slather melted butter on the buns and grill until toasty. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into half inch slices across the grain and evenly distribute on the lettuce. Drizzle each sandwich with one or two tablespoons of the vinaigrette and sprinkle with the cilantro leaves. (OPTIONAL: Drizzle Sriracha sauce all over the bun). Close each sandwich with the top halves of the buns and serve with lots of napkins.
Shallot & Cilantro Vinaigrette
- 2 1/2 tbsps rice wine vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/4 cup grapeseed oil
- 2 tsp Sriracha sauce
- 2 shallots, peeled and thinly sliced
- 1/4 cup roughly chopped fresh cilantro
Whisk the vinegar, honey, and soy sauce together. While whisking, drizzle in the grapeseed oil. Add the Srircha to taste and stir in the shallots and cilantro.