Recipe courtesy of Moe Deli

Big Naked Ahi

  • Level: Intermediate
  • Total: 12 min
  • Active: 20 min
  • Yield: 1 serving
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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 


  1. 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.
  2. 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.

Remoulade Sauce:

  1. In a bowl, stir together the mayonnaise, ketchup, mustard, relish, sambal, Worcestershire and pepper until well blended.