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Seared Tuna Roll with Basil Aioli Recipe
Amy

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.
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Servings: 0
Cuisine: Japanese cuisine
Ingredients Method

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

Method
 

  1. 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.
  2. Generously season both sides of the tuna with pinches of salt and pepper and rub with the 7 spice blend, if using.
  3. Heat a drizzle of olive oil in a pan and sear the tuna for 1 minute on each side.
  4. Remove from the pan, let cool, and slice into thin strips.
  5. Prepare the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky.
  6. 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.
  7. At the bottom of the rice place your toppings. Don’t overfill or it will be more difficult to roll.
  8. Use the bamboo mat to tuck and roll the nori.
  9. Once rolled, use the bamboo mat to gently press and shape the roll.
  10. Place the roll to the side, cut side down. Repeat with remaining rolls.
  11. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
  12. Serve sushi alongside the basil aioli.
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