The Pioneer Woman Tasty Kitchen
Profile Photo

Seared Ahi Tuna Sandwich

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

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.

Ingredients

  • FOR THE MARINADE:
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Sesame Oil
  • 1 teaspoon Grated Ginger
  • 1 Tablespoon Rice Vinegar
  • 2 cloves Garlic, Minced
  • 4 whole 6-ounce Size, Tuna Steaks
  • FOR THE SANDWICH:
  • 1-½ cup Sesame Seeds, Toasted
  • ½ quarts Canola Oil
  • 12  Wonton Wrappers
  • 1 teaspoon Wasabi Powder
  • 4 Tablespoons Mayonnaise
  • 1 Tablespoon Butter
  • 12 ounces, weight Chanterelle Mushrooms
  • 4  Brioche Buns
  • 2 ounces, weight Radish Sprouts

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Ginger-Almond Crusted Baked Salmon Packets
Profile Photo by Phoebe Lapine in Main Courses
Ginger-Almond Crusted Baked Salmon Packets
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Catfish Roasted with Tomatoes and Horseradish
Profile Photo by Mary Frances in Main Courses
Did you know that horseradish is considered a power food? It's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Shrimp Etouffee
Profile Photo by Heather Seeley in Main Courses
Hearty and warming shrimp etouffee served with rice and crusty bread.
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Coconut Ginger Mussels
Profile Photo by Dana @ Killing Thyme in Main Courses
Deliciously sweet, gingery and coconut-y, these mussels are sure to impress!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lemon Sole Roasted with Leeks and Tomatoes
Profile Photo by Mary Frances in Main Courses
I adore leeks but the only recipe I know and love...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy