Cucumber Rolls with Cooked Tuna & Avocado with Mayo Chilli Sauce

Instructions:

1. Cook the Tuna Steak:
   • Heat a skillet over medium-high heat and add a little oil. Season the tuna steak with salt and pepper.
   • Cook the tuna steak for about 1-2 minutes on each side for medium-rare or longer if you prefer it more well-done. The internal temperature should reach 50-55°C (120-130°F) for medium-rare.
   • Remove from heat and let it rest for a few minutes. Flake the cooked tuna into small pieces once it has cooled slightly.
2. Prepare the Cucumber:
   • Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon to create a hollow centre. Slice the cucumber halves into thin strips (about 1/4 inch wide).
3. Prepare the Tuna Filling:
   • In a bowl, combine the flaked cooked tuna, soy sauce, sesame oil, and rice vinegar. Mix well.
4. Assemble the Rolls:
   • Take a cucumber strip and place a few slices of avocado in the centre. Add a small amount of the tuna mixture on top of the avocado slices. Gently roll the cucumber strip around the filling. Repeat with the remaining strips and filling.
5. Prepare the Mayo Chilli Sauce:
   • In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and honey (if using). Adjust the spiciness and sweetness to taste. Season with a pinch of salt if desired.
6. Drizzle the Sauce:
   • Arrange the cucumber rolls on a serving platter. Use a spoon or a small squeeze bottle to drizzle the Mayo Chilli Sauce over the rolls.
7. Garnish and Serve:
   • Garnish with sesame seeds and chopped chives or spring onion.
   • Serve immediately to enjoy the freshness and flavour.