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A perfect sandwich for grilling up on a holiday weekend. Seared ahi tuna on a wasabi mayonnaise and topped with crunchy wontons and chanterelle mushrooms.
Marinade slightly adapted from Simply Recipes:
Combine soy sauce, sesame oil, ginger, rice vinegar and garlic in a 13×9 dish. Place the tuna steaks into the marinade and coat evenly. Cover with plastic and keep in the fridge for about 40 minutes. Use this time to prep the rest of the ingredients.
Toast the sesame seeds in a small pan over medium heat, watching them carefully as they burn really easily, about 5 minutes with regular stirring. Remove pan from heat and set aside.
Heat the canola oil in a pot. Fill the pot about 2 inches from the bottom with oil. When the oil reaches 375 F, drop a wonton square into it and let it cook for about 40 seconds and then use tongs to flip it over and cook for another 20 seconds. Transfer to a paper towel-lined plate. Make as many as you like, they’re great for snacking on and I loved using them as chips for the avocado I served with this sandwich.
Put the wasabi powder into a small bowl and using just a bit of water, mix to make a paste. Mix the paste into the mayonnaise. Taste and adjust the ingredients. If it’s too hot add some more mayonnaise. If not hot enough, just add some more paste. Set aside.
In a pan over medium heat, melt the butter. Add the mushrooms and saute them until cooked, about 7 minutes. When done, set aside.
Heat the grill to a high heat. Take the tuna and sprinkle each steak liberally with the sesame seeds. Place each steak on the grill. Grill for about 1 1/2 minutes and turn them over, continue cooking for another minute or so. Grill it longer if you prefer them less on the rare side. Transfer tuna to a plate.
Spread each bun with some wasabi mayonnaise. Place a piece of tuna on top, followed by a couple of wontons. Top with some mushrooms and crunchy sprouts. I made some chopped avocado with sesame oil and sesame seeds to go alongside the sandwich.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!