Big Naked Ahi

Name: Big Naked Ahi
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 1 serving
Ingredients: 6 ounces ahi tuna steak; Pinch kosher salt; Pinch cracked black pepper; Pinch granulated garlic; 1 tablespoon olive oil; 4 sheets rice paper; 1 tablespoon pickled red onions; 1 cup mixed baby greens; 3 slices tomato; 1 tablespoon Remoulade Sauce, plus for serving, recipe follows; 1 cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon whole-grain mustard; 1 tablespoon dill relish; 1 tablespoon sambal (ground chile paste); 1 tablespoon Worcestershire sauce; Pinch cracked black pepper

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Level: Intermediate

Total: 12 min
Active: 20 min

Yield: 1 serving

Level: Intermediate

Total: 12 min
Active: 20 min

Yield: 1 serving

Ingredients

6 ounces ahi tuna steak

Pinch kosher salt

Pinch cracked black pepper

Pinch granulated garlic

1 tablespoon olive oil

4 sheets rice paper

1 tablespoon pickled red onions

1 cup mixed baby greens

3 slices tomato

1 tablespoon Remoulade Sauce, plus for serving, recipe follows

Remoulade Sauce:

1 cup mayonnaise

1 tablespoon ketchup

1 tablespoon whole-grain mustard

1 tablespoon dill relish

1 tablespoon sambal (ground chile paste)

1 tablespoon Worcestershire sauce

Pinch cracked black pepper

Directions

Sprinkle the tuna with the salt, pepper and granulated garlic. In a cast-iron skillet or flat-top grill over high heat, heat the olive oil until smoking. Sear the tuna on each side for one minute, then remove to a plate and let rest.
In a wide shallow pan, moisten the rice paper sheets in two cups water, working one at a time. Lay the moistened rice papers out on a cutting board in an overlapping pattern to create a 'plus sign.' Add the pickled onions and tomatoes, then the mixed greens, the remoulade and, finally, slices of the tuna steak. Pull the two sides of the ¿plus sign¿ to the middle, then roll up from the flap closest to you until a tight wrap is formed. Slice in half and serve with a side of remoulade sauce.