Avocado & Seared Ahi Tuna Rolls | Food52 + California Avocados

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It’s lunchtime at blogger Kristina Cho’s Bay Area home and she’s making up something super-fresh—Avocado & Seared Ahi Tuna Rolls. Inspired by Vietnamese fresh spring rolls, she layers sesame-crusted tuna, crunchy cucumbers, crispy fried shallots, bright, sweet mint, and creamy California Avocados—and wraps ’em up in rice paper. The result: A sunny lunch (or dinner!), full of flavors and textures galore. This recipe is shared in partnership with California Avocados. GET THE RECIPE ►► https://f52.co/2ReIb4y

PREP TIME: 45 minutes
COOK TIME: 5 minutes
MAKES: 6 rolls


For the rolls:
4 ounces rice vermicelli noodles
1 (6-ounce) ahi tuna steak
1/2 teaspoon salt
2 teaspoons toasted white sesame seeds
2 teaspoons toasted black sesame seeds
1 tablespoon extra-virgin olive oil
1 large California Avocado, pitted, peeled, and thinly sliced
1 Persian cucumber, thinly sliced
1/4 cup crispy shallots (store-bought or homemade)
1 bunch fresh mint leaves
6 rice paper wrappers

For the dipping sauce:
1/4 cup Kewpie mayonnaise
1 teaspoon Sriracha

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