Spicy Tuna Rolls

Total Time:
40 min
40 min
  • 1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
  • 3 tablespoons snipped fresh chives
  • 2 tablespoons sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/4 cup mayonnaise
  • 1 teaspoon chili paste
  • 3 Japanese cucumbers
  • 1 teaspoons sesame seeds, toasted
  • Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.

  • Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

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    Recipe courtesy of Bobby Flay