Sesame Tuna Rolls

It’s a perfect little bite.  Poppable roll-ups topped with lightly toasted sesame freckles.  I could eat 100 of these tuna nibbles.  Seared on the top and left refreshingly raw on the bottom, this is a perfect way to work a fancy piece of fresh, sushi-grade tuna into your next gathering, without handing out money as guests walk in the door.  A dollop of quick salty-sweet sauce leaves your mouth content, hitting all of the flavor-zones.  As we move into summer and the seasonal ritual of entertaining kicks into high gear, work these tuna bites into your recipe repertoire.  They are easy, elegant and flavorful.  Just the way summer entertaining was intended.

To begin, combine five items for the sauce – one quarter cup mayonnaise, one tsp soy sauce, one tsp honey, one tsp freshly squeezed lime juice and a pinch of freshly ground black pepper.  Whisk to combine and taste for seasoning.  Adjust to your preference and set aside.

As with past tuna recipes – such as my seared tuna with watermelon, feta and avocado salsa or my panko and sesame crusted ahi tuna – using the freshest tuna is of the utmost importance.  Ask at the fish counter – how fresh is this fish?  Is it sushi-grade tuna?  You don’t need to buy a lot and this particular preparation stretches one filet pretty far.  Once you are confident you have the best raw tuna for the job,  rinse it and pat dry.  Slice the filet very thinly, against the grain.  The thiner the slice the easier it will be to roll it up.  Sprinkle lightly with kosher salt and freshly ground black pepper.

Piece by piece, start at one end and roll the tuna onto itself, pressing the end down and gently sealing it into place.

Now to bath in a sea of black and white sesame seeds.  Sesame is a classic combination with tuna and, when toasted, releases a wonderfully light nutty flavor.  They also add an element of texture, giving a slight crunch to the bite.  Spread one tbs black sesame seeds and one tbs white sesame seeds on a plate and toss to combine.  Carefully dip one end of each tuna roll-up into the mixture.

Set a saute pan over medium-high heat and allow to warm.  Add one tbs olive oil and heat until slight rings begin to form.  Gently place each tuna roll in the pan, sesame side down.  Sear for one minute and them remove to a plate, sesame side up.

Top with a dollop of the sauce and a sprig of a micro-green.  My micro-greens came from Foxhollow Farm – they always have them at their farm store or at the farmer’s market in St. Matthews.  Feel free to substitute a favorite herb (something delicate in flavor – like basil or Italian parsley) if you don’t have micro-greens handy.  I highly suggest serving this with a glass of bubbly or a sauvignon blanc.  Let the summer parties commence!

Makes 12

• one quarter cup mayonnaise
• one tsp soy sauce
• one tsp honey
• one tsp freshly squeezed lime juice
• pinch of freshly ground black pepper
• filet of sushi-grade tuna, approximately six ounces
• one quarter tsp kosher salt
• one eighth tsp freshly ground black pepper
• one tbs black sesame seeds
• one tbs white sesame seeds
• one tbs olive oil
• micro-greens