Seared Tuna Roll with Basil Aioli
The Seared Tuna Roll with Basil Aioli is a masterpiece of simplicity and sophistication, ready in just 30 minutes. Perfectly seared tuna, with its tender, melt-in-your-mouth texture, pairs beautifully with the creamy, herbaceous kick of basil aioli.
Ingredients
Basil Aioli
- ½ cup mayo
- 2 teaspoons wasabi paste or to taste
- 1 small garlic clove
- 1 tablespoon extra-virgin olive oil
- small handful basil leaves blanched, shocked, and chopped
- small handful spinach leaves blanched, shocked, and chopped
Sushi
- 4-6 oz high quality fresh tuna
- 1-2 cups sushi rice
- 2 sheets nori halved
- 1 avocado
- ½ cucumber sliced into sticks
- ¼ cup toasted sesame seeds
- Sea salt and fresh black pepper
- Extra-virgin olive oil for searing
- 7 spice blend optional
Instructions
- Make the basil aioli: Combine the mayo, wasabi, garlic, olive oil, basil, and spinach in a small blender or food processor and blend until smooth.
- Generously season both sides of the tuna with pinches of salt and pepper and rub with the 7 spice blend, if using.
- Heat a drizzle of olive oil in a pan and sear the tuna for 1 minute on each side.
- Remove from the pan, let cool, and slice into thin strips.
- Prepare the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky.
- Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet.
- At the bottom of the rice place your toppings. Don’t overfill or it will be more difficult to roll.
- Use the bamboo mat to tuck and roll the nori.
- Once rolled, use the bamboo mat to gently press and shape the roll.
- Place the roll to the side, cut side down. Repeat with remaining rolls.
- Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
- Serve sushi alongside the basil aioli.
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