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Asian Tuna Sandwiches with Soy & Sesame Mayo

goop

An out-of-this-world sandwich that can also be served without the bread on a bed of arugula with the soy and sesame mayonnaise as dressing.

Makes 4

2 tuna steaks, about ½ pound each

2 tablespoons peanut oil

1 tablespoon finely minced ginger

8 slices ciabatta

extra virgin olive oil

freshly ground black pepper

1 cup arugula

for Soy & Sesame Mayo:

½ cup prepared mayonnaise (or Vegenaise–the only substitute that tastes good)

2 teaspoons shoyu (soy sauce)

2 teaspoons roasted sesame oil

1. Slice each tuna steak in half horizontally so you end up with 4 thin steaks (more bang for your buck!).

2. Rub them with the peanut oil and ginger.

3. Set a large, nonstick skillet over high heat. When it’s hot, cook the tuna steaks for 20 to 30 seconds on each side or until just seared.

4. Whisk together the mayo, shoyu, and sesame oil.

5. Meanwhile, grill or toast the bread and drizzle with a little bit of olive oil. Spread the soy and sesame mayo on 1 side of each slice and sprinkle with freshly ground black pepper.

6. Distribute the tuna and arugula evenly on 4 slices of bread and sandwich with the remaining 4 slices.

For Soy & Sesame Mayo:

Whisk everything together.

Devour.

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