Ahi Tuna Sandwich with Ginger-Wasabi Mayonnaise
Equipment
- food processor
Ingredients
- 4 Ahi Tuna Steaks
- ½ cup mayonnaise
- 6 tbsp fresh lime juice divided
- ⅓ cup drained pickled ginger
- 1 tbsp plus ¼ cup soy sauce
- 2 tbsp wasabi paste
- ½ tsp toasted sesame oil
- salt to taste
- pepper to taste
- 2 ½ cup thinly sliced cabbage
- 1 ½ cup shredded carrots
- 4 buns (or 8 slices of bread)
- butter room temperature
Instructions
- Blend mayonnaise, 2 tbsp lime juice, ginger, 1 tbsp soy sauce, wasabi paste & sesame oil in food processor until smooth. Season to taste with salt and pepper.
- Mix cabbage and carrots in a medium bowl. Add 4 tbsp lime juice & toss. Season with salt and pepper.
- Place tuna on a plate and pour ¼ cup soy sauce over; turn to coat. Let tuna and cabbage stand at least 15 minutes, up to 1 hour, tossing cabbage and turning tuna occasionally.
- Preheat grill or grill pan.
- Grill buttered rolls (or bread). Transfer bread to plates. Spread cut sides with wasabi mayo and add cabbage slaw.
- Grill tuna to desired degree of doneness, 1-2 minutes per side for medium-rare.
- Place tuna on cabbage, top with more cabbage, and more wasabi mayo. Top with roll or bread.