Description
Tuna steak flavored with sesame oil and toasted sesame seeds served in a sandwich with wasabi mayonnaise.
Ingredients
- 10 ounces, weight Tuna Steak, About 3/4 To 1 Inch Thick
- ¾ teaspoons Salt, Divided
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons (rounded) Ground Ginger
- 2 teaspoons Sesame Oil, Divided
- ¼ teaspoons (heaping) Toasted Sesame Seeds
- ¼ teaspoons Prepared Wasabi
- 3 Tablespoons Mayonnaise
- Fresh Cilantro, Chopped (or Scallions)
- 2 whole Wheat Or Sesame Seed Sub Rolls
- 8 slices Cucumber, 1/4 Inch Thick Each And Sliced On A Diagonal
- 8 slices Tomato
- 8 leaves Lettuce
Preparation
Pat tuna dry with a paper towel. Season one side of tuna with 1/8 teaspoon salt, pepper, and ginger. Preheat a skillet on medium to medium hight heat. Add 1 rounded teaspoon of sesame oil to skillet. Add tuna, seasoned side down. Season second side. Cook for 5–6 minutes total, turning once about halfway through when the bottom of the tuna is golden brown. Do not cook tuna all the way through. Some pink in the center is desired.
Remove tuna. Take skillet off the heat. Pour remaining sesame oil in pan. Sprinkle in sesame seeds and the remaining salt to skillet. Cut or break tuna into small chunks. Return to skillet and stir gently to coat with oil and sesame seeds.
Combine wasabi and mayonnaise in a small bowl. Set aside.
To assemble sandwiches, place some cilantro or scallions on the bottom of a sub roll. Add half of the tuna. Add 4 cucumber slices and 4 tomato slices. Top with 4 lettuce leaves. Spread some wasabi mayo on the top bun. Repeat assembly for the second sandwich. Serve.
