Asian Ahi Tuna Sandwich Recipes

SEARED AHI TUNA WITH ASIAN SLAW

Steps:

• In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
• In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
• For the dressing:
• In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
• For the Tuna:
• Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
• Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
• Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

CAL-ASIAN SEARED TUNA SANDWICHES

Steps:

• Flavored mayonnaise is easy to make, and it lends added appeal to any sandwich. Here, sesame oil, soy sauce, ginger and green onions give the spread an Asian flair. Mix first 5 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Sprinkle tuna with salt and pepper. Heat vegetable oil in heavy large skillet over medium-high heat. Add tuna and cook to desired doneness, about 2 minutes per side for medium-rare.
• Spread mayonnaise mixture over 1 side of each bread slice. Top 4 bread slices with cucumber, radishes, then avocado, dividing equally. Sprinkle with salt and pepper. Top with tuna steaks. Place remaining bread slices, mayonnaise side down, atop tuna. Cut sandwiches in half and serve immediately.

ASIAN AHI TUNA PANINI

Steps:

• In a small bowl, stir together the mayonnaise and wasabi powder until well blended, then stir in green onion; set aside.
• Rub the tuna steaks with 1 tablespoon of the sesame oil, then sprinkle with 1/4 teaspoon of the five-spice powder.
• Let the wasabi mayonnaise and the tuna steaks stand for 15 minutes at room temperature to allow the flavors to blend, or cover and refrigerate for up to 1hour; if refrigerating, return to room temperature before grilling the tuna and assembling the panini.
• Preheat the sandwich grill.
• Arrange the tuna steaks in the grill, close the top plate and cook until seared on the outside and about 1/4 inch into the interior, 8-10 minutes (time may be less, so watch closely).
• Transfer immediately to a plate; leave the grill on and clean the grill plates.
• Place the rolls, cut side down, on a work surface and brush the crust sides with the remaining 1 tablespoon sesame oil, then sprinkle with the remaining 1/4 teaspoon five-spice powder.
• Turn and spread the wasabi mayonnaise on the cut side of each roll, then layer 1 tuna steak, half of the pickled ginger, and half of the watercress over the mayonnaise on the bottom half of each roll.
• Cover with the top halves of the rolls, mayo side down, and press to pack gently.
• Place the panini on the grill, close the top plate, and cook until the bread is golden and toasted, the ginger and tuna are warmed through, and the watercress is just slightly wilted, 2-4 minutes.
• The tuna should not cook much further; place on warmed plates and serve at once.

ASIAN AHI TUNA SANDWICH

Steps:

• 1. Slice each tuna steak in half horizontally so you end up with four 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 20-30 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 one side of each slice and sprinkle with freshly ground black pepper. 6. Distribute the tuna and arugula evenly on four slices of bread and sandwich with the remaining four slices. For Soy & Sesame Mayo: Whisk everything together. Devour.