Seared Ahi Tuna Sandwich

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.