Galley PiratesAvocado Tuna Rolls in Redhouse Cove

The anticipation for Tuna Rolls was building as we entered Redhouse Cove. It was July 5th, and the plan was to find a relatively quiet spot around Gibson Island to drop the hook for the night. Get that anchor set and dinner will soon be in the works.

Forty-five minutes and one jammed windlass later, the anchor is set and Avocado Tuna Rolls will soon be in the works.

When Jamie and Charlie offered to make Tuna Rolls at anchor, I envisioned something sushi-like. I was completely wrong. This recipe was a delicious and filling variation of fresh tuna salad in toasted baguettes. You know it’s good because it originated from that Land Goddess, the Barefoot Contessa. And after a sweet day under the spinnaker, followed by an obstinate, get-out-the-tool-bag anchor jam, a rib-sticking meal is what we needed.

Avocado Tuna Rolls

Olive oil
1 pound very fresh tuna steak, 1-inch thick
Sea salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice (2 limes)
½ teaspoon wasabi powder
1 teaspoon soy sauce
5 dashes Tabasco sauce
1 firm, ripe Hass avocado, medium-diced
¼ red onion, chopped
1 tablespoon minced scallion, white and green parts
1 tablespoon toasted sesame seeds
3 baguettes, cut in half to make 6 individual rolls
1 bunch baby arugula

Season the tuna steaks with sea salt and fresh ground pepper. Set aside.

Slice your baguettes in half lengthwise. Heat your galley oven to 400 degrees. Lay your baguettes on the oven rack and toast until crispy on the outside, soft on the inside.

Heat your grill pan for 2 minutes, add the tuna steaks and sear for 1 ½ to 2 minutes on each side until browned on the outside and still raw inside.

Zest one lime with zester. (or peel rind with vegetable peeler and mince). Then juice 2-3 limes into a bowl.

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 teaspoons sea salt, and 1 teaspoon pepper in a small bowl.

Next, chop the seared tuna and avocado. (That’s Charlie helping.) Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the baguettes with arugula leaves, fill with the tuna mixture, and serve.