Tuna Poke in Buttered Brioche Buns with Asian Slaw

If you come across really fresh tuna and are looking to try something different, try making these delicious tuna poke rolls. Part of the secret to this sandwich involves proper toasting of the buttered brioche buns on a hot griddle until they are golden brown.

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Tuna Poke in Buttered Brioche Buns with Asian Slaw

If you come across really fresh tuna and are looking to try something different, try making these delicious tuna poke rolls. Part of the secret to this sandwich involves proper toasting of the buttered brioche buns on a hot griddle until they are golden brown.

Ingredients

• 16 oz Ahi tuna, or any high-quality sashimi-grade fresh tuna, (cut in ¾” cubes)
• 4 scallions, (finely sliced)
• ½ red onion, (thinly sliced and roughly chopped)
• 1 avocado, (large dice)
• 2 Tbsp soy sauce
• 3 tsp sesame oil
• 1 Tbsp Sriracha hot sauce
• 2 Tbsp white and black sesame seeds, ( toasted)
• Zest from ½ lime
• Juice from 1 lime
• 2 tsp white granulated sugar
• 1 tsp fish sauce
• 1 Tbsp cilantro stems, (finely minced)
• 1.5 cups red cabbage, (very finely sliced)
• ½ jalapeno, seeds and stems removed, (finely minced)
• ½ clove raw garlic, (finely minced)
• 1 tsp fresh ginger, (finely minced)
• 6 brioche hot dog buns
• 4 Tbsp salted butter, (softened at room temperature)
• 2 Tbsp mayonnaise
• ¼ cup fresh cilantro leaves, picked from stems, (as garnish)

Instructions 

• Combine tuna, 3 of the 4 scallions, red onion, avocado, soy sauce, sesame oil, Sriracha, and sesame seeds and gently mix to combine all of the ingredients.
• Place tuna poke mixture in the fridge to chill for 30 minutes while you prepare the cabbage slaw.
• Combine lime zest, lime juice, granulated white sugar, and fish sauce and stir until combined. Add in the minced cilantro stems.
• Combine this lime juice and fish sauce liquid with the remaining sliced scallion, the sliced red cabbage, minced jalapeno, minced garlic, and minced ginger and mix to combine everything.
• Allow this mixture to rest at room temperature while you prepare the buns.
• Butter both sides of the brioche buns and toast on a hot griddle until golden brown.
• Open buns and spread thin layer of mayonnaise on the inside of each bun.
• Spoon poke mixture into the buns.
• Top poke mixture with the cabbage slaw you made earlier.
• Garnish with fresh cilantro leaves and serve.

Notes

It is important to use high-quality tuna to make this dish sing. You can find sashimi-grade tuna, often frozen, at Japanese grocery stores or occasionally at higher-end grocery stores like Whole Foods.
If you are looking for a different bread to use here, consider using steamed Bao buns or steamed Chinese hot dog shaped buns. Eventide restaurant in Portland, Maine serves their famous brown butter lobster rolls on this style of Chinese steamed bun, and it is incredible.