Seared Tuna Sandwich

Seared Tuna Sandwich

Ingredients:

2 Tbsp olive oil
2 shallots, chopped finely
2 spring onions (Scallions), chopped finely
1cm piece fresh ginger, chopped finely
1 Tbsp soy sauce
100g shitake mushrooms
100g oyster mushrooms
4 x 150g sashimi-grade tuna steaks
8 slices Turkish bread
Extra olive oil, to drizzle
4 green coral lettuce leaves
pickled ginger
lime wedges
Extra Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder, to serve
200 gms Wasabi Mayonnaise
juice of 1/2 lime
salt and pepper, to taste

Method

1. Heat 2 teaspoons of the oil in a small frying pan.
2. Cook shallots, onions and fresh ginger until soft.
3. Stir in soy sauce.
4. Season.
5. Remove and set aside
6. Heat 2 teaspoons of the remaining oil in same hot frying pan.
7. Cook mushrooms, stirring occasionally, until golden brown.
8. Season.
9. Remove and set aside.
10. Increase heat to high.
11. Rub tuna with remaining oil.
12. Season.
13. Add to hot frying pan.
14. Cook on either side until it is cooked to your taste.
15. Remove from pan.
16. Set aside.
17. Drizzle bread with olive oil.
18. Cook under a hot grill on both sides until golden brown.
19. To assemble, spread all bread slices with wasabi mayonnaise.
20. Sandwich with lettuce, tuna and shallot mixture.
21. Serve with mushrooms, ginger, lime wedges and extra Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder.

Note: Personally I prefer thinner tuna steaks and having them cooked right through. Tinned drained tuna can be used instead (that way you don’t have to cook the tuna :)).