food
Sesame Tuna Sandwiches with Asian Coleslaw
Buy sushi-grade tuna for this recipe. Sans bun, this makes a great carb-free main course with the wasabi mayo drizzled on the tuna and topped with coleslaw.
Ingredients (Makes 4 sandwiches)
Sandwiches| 4 | tuna steaks, about 1/2-inch thick |
| 2 | tbsp sesame oil |
| 2 | tbsp freshly ground pepper |
| 2 | tbsp sesame seeds |
| 1 | tbsp kosher salt |
| 4 | sesame buns or focaccia buns, cut in half horizontally |
| 1/4 cup | mayonnaise | |
| 1 tbsp | prepared wasabi (or to taste) | |
| 4 cups | shredded Napa cabbage | |
| 1 | carrot, grated | |
| 2 tbsp | thinly sliced pickled ginger, slivered | |
| 2 | green onions, thinly sliced | |
| 2 tbsp | chopped fresh cilantro | |
| 1 | clove garlic, minced | |
| 2 tbsp | rice vinegar | |
| 2 tbsp | soy sauce | |
| 2 tsp | honey | |
| 1/2 tsp | sesame oil |
Instructions
- Pat tuna dry. Rub with sesame oil.
- In a small bowl, combine pepper, sesame seeds and salt. Sprinkle on tuna and pat. Marinate for 10 to 15 minutes.
- In a small bowl, combine mayonnaise and wasabi until smooth.
- To make coleslaw, in a large bowl, combine shredded cabbage, carrot, ginger, green onions and cilantro.
- In a small bowl, combine garlic, rice vinegar, soy sauce, honey and sesame oil. Toss cabbage with dressing.
- Grill tuna for 1½ to 2 minutes per side. Fish should be charred outside and rare inside.
- Assemble sandwich by spreading bottom halves of buns with a spoonful of wasabi mayo. Top with tuna, coleslaw and top halves of buns.
Excerpted from Bonnie Stern's Essentials of Home Cooking by Bonnie Stern Copyright © 2003 by Bonnie Stern. Excerpted with permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Essentials of Home Cooking
By Bonnie Stern
Bonnie Stern’s book, Essentials of Home Cooking is filled with recipes that are fresh and and full of flavour but never difficult to prepare, and her trademark step-by-step method will help even the most nervous cook. This beautiful and anecdotal book is a must-have for anyone who loves good food.
*This recipe has been adapted from its original.
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