Wednesday, August 26, 2009
I had gotten some fresh albacore tuna steaks from the farmer's market over the weekend. As I mentioned before, Sunday's I usually try to make some "elegant" or "eleborate." At least, I try to. These were sushi grade tuna, so I was freakin' excited to cook up some seared tuna sammies at home. It's been a LONG while since last made this. I usually use a nice ahi, but albacore is good, too. This was one of the dishes where I knew I loved food more than I should.
I have made two kinds of tuna sandwiches before and here's one. The package I got had two sizable cuts. I only used one of the cuts for the sanwiches. The other half I turned into sashimi. Mmmmm... I tried to cut them neatly and precise as possible, but I ended up cutting them into different scraggly pieces. It still tasted fantastic though. I wish I had some wasabi and pickled ginger to go along with it.
Back to the sammies. I cut the tuna into 2-inch thick bricks. Did a quick dip in some soy sauce to sort of marinate them and seasoned all sides with salt and pepper. Then fully coated them in sesame seeds. Seared them in some really hot oil for about 30 sec. Fresh fish will cook pretty quick, so they don't take long to cook.
I made a ginger mayo spread to go along with this as well as using some coleslaw as the "leafy greens" part. You can use lettuce, if you'd like. Placed then in a sandwich roll and dug in. The sandwich was really good. I can't remember the last time I had seared tuna, but I'm glad I made the choice to get it.
Makes 3-4 sammies
Sesame Crusted Seared Tuna Sammie
1 fresh tuna steak (sushi grade albacore or ahi)
1 tbsp fresh minced or grated ginger
1/2 c mayo
2 tsp lemon juice
coleslaw or pieces of lettuce
In a skillet, heat some olive oil and saute the ginger for 30 sec. Remove from the pan and into a bowl. Add the mayo and lemon juice and mix to combine. Set aside.
Cut the tuna into 2 inch thick blocks. Lightly marinate the pieces in some soy sauce for 10-15, then season all sides with a little salt and pepper. Finally, coat with the sesame seeds.
Heat some more extra virgin olive oil in the same skillet you sautéed the ginger. When the oil is hot enough, place the tuna in the pan and sear all sides for about 20-30 sec each. The inside should still be pink and slightly raw.
Remove from the heat and cut into 1/2 slices.
To assemble the sandwich:
You may toast the bread rolls, if you'd like.
Spit the rolls in half lengthwise. Spread some of the ginger mayo on both sides of the bread. Place some coleslaw or lettuce on the bottom, then finally some of the seared tuna slices. Top with the other half of the bread.