Next Level Tuna Rolls



I’ve been living in appetizer land recently & this is one of the results!

By that I mean the majority of my recipes this week have been bite sized and easy to eat. I feel like this is life’s way of telling me to throw a party!

Don’t worry you’ll be invited. :)

Now this tuna roll is unlike any tuna roll I’ve ever come across. The combination of ingredients leaves you admiring the color, texture & flavor.

You start by using some high grade tuna. This is something I use only on occasion because I choose to be as sustainable as possible. When I do purchase some I make sure to have a conversation with the whole foods fish monger about where it came from & how it was caught.

To check whether or not you should be eating a certain type of fish, visit Seafood Watch.


All you need for this recipe is:

  • 9 oz. high grade tuna
  • 1/4 cup black sesame seeds
  • 1 tbsp. coconut oil
  • 1 avocado
  • 1 cucumber
  • sprouts of your choice (I used daikon)
  • handful of sea beans if available
  • Sea salt & black pepper

How To:

1. Start by seasoning the tuna really well with salt & pepper. Now sprinkle the sesame seeds evenly over the fish and press them in gently to stick.

2. Now it’s time to sear. Melt the coconut oil in a heavy bottom skillet (I use cast iron) & allow it to get screaming hot. You’ll cook the tuna for 30-45 seconds on each side. Once it’s cooked allow it to rest for a few minutes before slicing.

3. While slicing make sure you are going against the natural grain of the tuna. Each slice should be thin enough to make the rolling process easy.

4. Now thinly slice the cucumber into half moons and place a piece in the middle of your first slice of tuna. follow that with a thin slice of avocado, some sprouts, and 1 or 2 sea beans. Roll the tuna around the filling & secure with a tooth pick! Repeat the process until you’ve used all of the tuna.

This recipe makes 10-15 rolls depending on the size of your tuna.

Do you think you need a sauce??

Personally I like to brush a bit of coconut aminos mixed with wasabi on each piece & then garnish with sliced lime. I originally made a sauce to go with these but found that it really took the focus away from the fresh tuna. Plus sauces can be a sticky situation when passing them around as appetizers!

Comment below to let us know what your favorite appetizer is!


One thought on “Next Level Tuna Rolls

  1. I love raw tuna, but just like you, I avoid eating too much of it as I know it is not sustainable. Using it on finger food and nibbles could be nice, so I would still have some tuna sometimes, but in small bite size quantities rather tahn the ful steak. And this particular recipe looks great. Shall trying at my next party! Thank you for sharing

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