Avocado Tuna Rolls

• 2 8-10 oz sushi grade tuna steaks
• 2 tablespoons soy sauce
• 2 tablespoons yuzu juice (or equal parts lemon and lime juice)
• 3 tablespoons good quality Mayo (I use Kewpie)
• 1/2 cup scallion, chopped
• 1 celery rib, chopped
• 1/4 teaspoon wasabi powder (mustard powder also works)
• 1 tablespoon sesame oil
• 1-2 ripe avocados, cubed
• 1/4 cup chopped cilantro
• 1-2 tablespoons furikake seasoning
• 4 good quality hot dog rolls

1. Rub tuna steaks with sesame oil. Sear on both sides, either in a hot frying pan, or on a grill, to medium rare. After cooling to room temperature, cube the tuna into uniform pieces. Set aside.
2. In a medium sized mixing bowl, combine the soy sauce, yuzu juice, wasabi powder and mayonnaise. Mix it until it is fully combined, then fold in celery, scallions, and cilantro.
3. Very gently combine the cubed tuna with the mayonnaise mixture, and finally, the cubed avocado. (If you want your ratio of tuna to avocado to be relatively equal, use your eyeballing technique and add more avocado if it looks unbalanced.) Taste the mixture and adjust seasonings as needed.
4. Toast the hot dog rolls. Scoop in the tuna avocado mixture and top with a sprinkle of fuikake. Serve and enjoy!

tuna, soy sauce, yuzu juice, scallion, celery, wasabi powder, sesame oil, avocados, cilantro, furikake seasoning, hot dog rolls

Taken from food52.com/recipes/29489-avocado-tuna-rolls (may not work)