October 11, 2016
Lunch, Fish, Tuna,
Vegetables, Japanese, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Spices, Spicy, Sandwiches, Spring more
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"These are one of my favorite sandwiches. And, it isn't difficult to make. Perfect for a weeknight dinner; or, to entertain with. Also, great for game day or game night too. A simple mix of sweet, spicy; and, creamy. Prep time does not include time for the tuna to marinate; or, the sauce and salad to chill before using."
Avocado Wasabi Mayonnaise ... Add the avocado, wasabi, mayonnaise, and vinegar to a small bowl; and, mix to combine. I usually start with 1 tablespoon of mayonnaise, but, I usually add 2 - it really is all about your tastes. And, the vinegar is just a splash to taste. This sauce can really be what you like. MORE avocado/less mayonnaise or MORE mayonnaise/less avocado. Cover the bowl with plastic wrap; and, refrigerate 30 minutes before using.
Tuna ... Add the tuna steaks to a ziploc bag or glass dish; and add the teriyaki sauce. Flip so, each steak is well covered. Personally, I prefer the ziploc bag. Let the steaks sit on he counter for 15-20 minutes to marinate; and, take the chill off. Now, you can marinate them longer - up to 2 hours in the refrigerator; but, I prefer a shorter marinade, so I can taste the tuna.
Salad ... Add the cucumbers, onions, and radish to a bowl, along with the vinegar; and, toss to combine. Cover and chill for 20-30 minutes before using. If not using a seedless cucumber, cut in half lengthwise, and remove the seeds using a spoon. Then, cut in thin slices.
Grill or Saute ... I really prefer the outdoor grill; but, an indoor grill pan or heavy saute pan will work just fine. Remove from the marinade; and pat dry, using a paper towel. Then, season with salt and pepper on both sides. Add both oils to the grill or saute pan; and, grill on high heat for 2-3 minutes on the first side; then flip. Continue to cook just another minute. This is based on a 1" thick steak. Basically, you want the tuna medium rare to rare. So, it is VERY quick cooking. Once the tuna is done; transfer to a cutting board to rest a couple of minutes; then, thin slice. *NOTE: If you want, you can serve the tuna whole; but, I do prefer it sliced. Again, that is a personal preference.
Sandwich ... First, I like to lightly toast the rolls (just the inside); this is up to you - it isn't necessary. Then, slather a little of the wasabi mayonnaise on the top and bottom of each bun; go easy, it is spicy. Add lettuce to the bottom bun, tuna, salad, more lettuce; and, the top bun. Note: Make sure to drain the salad well before adding it to the sandwich.
Serve and ENJOY! ... Two toothpicks to hold it together, then cut in half; and, serve with chips or sweet potato fries.
NOTE: I found some sweet potato rolls at a local bakery with sesame seeds; and, I tried those which were amazing. So, if you are ambitious; those would be great to make. I just used a simple bakery sesame roll.
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