Big Naked Ahi

Total Time:
12 min
10 min
Inactive Prep:
2 min
1 serving


  • 6 ounces ahi tuna steak
  • Pinch kosher salt
  • Pinch cracked black pepper
  • Pinch granulated garlic
  • 1 tablespoon olive oil
  • 4 sheets rice paper
  • 1 tablespoon pickled red onions
  • 1 cup mixed baby greens
  • 3 slices tomato
  • 1 tablespoon Remoulade Sauce, plus for serving, recipe follows
  • 1 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon dill relish
  • 1 tablespoon sambal (ground chile paste)
  • 1 tablespoon Worcestershire sauce
  • Pinch cracked black pepper


Sprinkle the tuna with the salt, pepper and granulated garlic. In a cast-iron skillet or flat-top grill over high heat, heat the olive oil until smoking. Sear the tuna on each side for one minute, then remove to a plate and let rest.

In a wide shallow pan, moisten the rice paper sheets in two cups water, working one at a time. Lay the moistened rice papers out on a cutting board in an overlapping pattern to create a 'plus sign.' Add the pickled onions and tomatoes, then the mixed greens, the remoulade and, finally, slices of the tuna steak. Pull the two sides of the plus sign to the middle, then roll up from the flap closest to you until a tight wrap is formed. Slice in half and serve with a side of remoulade sauce.

In a bowl, stir together the mayonnaise, ketchup, mustard, relish, sambal, Worcestershire and pepper until well blended. Yield: about 1 1/4 cups


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.