Chef Michael Friedrich of SushiMeRolln San Diego appreciates freshly caught and cared for Bluefin Tuna as much as anybody we know; and when he’s supplied with a fresh fillet, he’s got the skills to transform it into any of the endless mouthwatering dishes he’s got up his sleeve. This week, that recipe would be the Seared Bluefin Tuna Slider.
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This is a simple and quick preparation for fresh Bluefin Tuna (you could substitute any other sushi grade fish you like) that works great as an appetizer and is a sure fire bet to be a crowd favorite. An extremely sharp knife is required to get pristine cuts on the seared Bluefin, so Chef Michael opted for the 10-inch Sashimi Knife from Dexter Outdoors. Follow along in the video to see exactly how it’s done, and leave a comment if you have any questions and to let us know how these seared bluefin tuna slider turn out for you!
Ingredients:
- 1-2 pounds of Bluefin Tuna fillets
- Hawaiian Sweet Rolls
- Butter
- Furikake (Coating for sear)
- Purple Cabbage and Green Cabbage for Slaw
- Yuzu Miso
- Gochujang Aioli
Preparation:
- Slice cabbage thinly, mix together with Yuzu Miso, cover and set aside in fridge.
- Coat tuna loin in a thin layer of olive oil before rolling in Furikake seasoning. The fish should have an even coating of Furikake before it gets seared off in a hot pan.
- Using an avocado oil or similar cooking oil, sear the loin for about 30-45 seconds on each side before removing from the pan and letting rest.
- While fish is resting, toast tops and bottoms of Hawaiian Sweet Rolls in a pan over butter.
- Once rolls are toasted, add a dallop of Gochujang aioli, slice the seared fish into appropriately sized slider portions and place on rolls, top with slaw, and enjoy!
