Sesame Tuna with Wasabi Mayo Sandwich

Sesame Tuna with Wasabi Mayo Sandwich:

10 oz. tuna steak 3/4 to 1" thick

3/4 tsp. salt, divided

1/8 tsp. black pepper

1/8 tsp. rounded ground ginger

2 generous tsp. sesame oil, divided

1/4 heaping tsp. toasted sesame seeds

1/4 tsp. prepared wasabi (comes in a tube)

3 tbsp. mayonaise

a few sprigs of cilantro (can be substituted with chopped scallion)

2 wheat or sesame seed sub rolls

8 cucumber slices, 1/4" thick each and sliced on a diagonal

8 tomato slices

8 small lettuce leaves

Pat tuna dry with a paper towel. Season one side of tuna with 1/8 teaspoon salt, pepper, and ginger. Preheat a skillet on medium to medium hight heat. Add 1 rounded teaspoon of sesame oil to skillet. Add tuna, seasoned side down. Season second side. Cook for 5-6 minutes total, turning once about halfway through when the bottom of the tuna is golden brown. Do not cook tuna all the way through. Some pink in the center is desired.

Remove tuna. Take skillet off the heat. Pour the remaining sesame oil in pan. Sprinkle in sesame seeds and the remaining salt to skillet. Cut or break tuna into small chunks. Return to skillet and stir gently to coat with oil and sesame seeds.

Combine wasabi and mayonnaise in a small bowl.

To assemble sandwiches: Place some cilantro or scallion on the bottom of a sub roll. Add half of the tuna. Add 4 cucumber slices and 4 tomato slices. Top with 4 lettuce leaves. Spread some wasabi mayo on the top bun. Repeat assembly for the second sandwich. Serve. Makes 2 sandwiches.

www.ingoodflavor.com