This seared tuna sandwich is easy to make and with bright, light, Asian-inspired flavors from a punchy wasabi mayo and sesame slaw. Great for a light meal or lunch.
Not too long ago, I was in the San Francisco area for a conference. It was a great couple of days meeting lots of nice people, some new some that I’d met before, and learning things as well. The one tricky bit was my flight home was cancelled and so I had to stay an extra night.
Initially, I was in a bit of a panic as the first re-scheduled flight was 2 days later, which would have meant I got home after my husband was due to leave on a work trip. It was also late in the day and I had no room so there were a few challenges, to say the least. In the end, though, it all worked out fine as we got my flight moved a day earlier and someone kindly let me share their room for the last night. It meant I had some time to go in to San Francisco and wander round, which hadn’t been possible yet with my busy couple days before.
While I enjoyed some good snacking at the farmer’s market and from a small bakery in Chinatown I didn’t really plan a main meal. It was a bit of a mistake as central San Francisco isn’t really somewhere you can easily just turn up, unless you’re willing to wait.
So, I ended up eating at the airport and despite me not initially being sure of the options, I ended up having a really good tuna burger/sandwich, which this one is broadly based on.
How it’s made
The key to this sandwich is keeping it relatively simple but with some good, punchy flavors. The Asian sesame slaw, for me, is probably my favorite part and I could munch on it quite happily on it’s own (and I did). In fact, you could easily make this a tuna salad with the slaw and it would be truly delicious.
The tuna is then really easy as well, being simply seared and given a slight glaze with teriyaki sauce. You can, if you have time and would like, marinade the tuna in teriyaki ahead of time for even more flavor. Then a simple wasabi mayo gives the final flavor punch and your sandwich is there.
This tuna sandwich is easy to make and with great flavors that are as bright as the sandwich itself. It takes no time to make so there’s no excuse not to make it soon.
This sandwich is easy to make with bright flavors. Perfect any time!
- 1 carrot medium, coarsely grated
- 1/2 cup red cabbage shredded (about same amount as grated carrot)
- 2 tbsp cilantro coriander, chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- 1/2 tsp honey
- 1 tbsp mayonnaise
- 1/2 tsp wasabi or more/less to taste
- 1 tbsp vegetable oil
- 12 oz tuna steaks 340g, cut into 2 steaks
- 1 tbsp teriyaki sauce
- 1 tsp sesame seeds
- 2 rolls
Mix together the grated carrot, shredded cabbage, cilantro and sesame seeds. In a small bowl, whisk together (or shake in a small jar) the dressing ingredients - oils, vinegar, soy sauce and honey. Pour over the slaw and mix through. You can make this a little ahead and chill.
Mix together the mayo and wasabi and set aside.
Warm the oil in a skillet large enough for the tuna steaks over a medium heat. Brush both sides with some teriyaki sauce and cook a minute or two on each side. As you turn, brush again with teriyaki and add some sesame seeds so they stick as you turn again. I'd suggest just a few minutes on each side in total so it is just seared, but you can cook more if you prefer.
Meanwhile, cut open the rolls and toast the inside if you like. Spread lightly with the wasabi mayo on both sides then put some slaw on the lower half. Top with the seared tuna and serve.
Note - if you want a deeper flavor and have time, you can marinade the tuna in around 1/4 cup teriyaki sauce in a freezer bag, turning once or twice, for 30 min - 2 hours before cooking.
See the other seafood sandwiches for today’s Fish Friday Foodies theme:
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