ULTIMATE JAPANESE TUNA SANDWICH

ULTIMATE JAPANESE TUNA SANDWICH

foreign foreign

This is definitely not your average tuna sandwich. Yellowfin tuna steaks marinated and seared with a zingy pickled cabbage and prawn toast for bread, it doesn’t get much better!

Ingredients:
Yellowfin tuna steak
Soy sauce
1 Lime
Black and white sesame seeds
1 small red cabbage
Teaspoon of wasabi paste
3 tbl spoons of mirin
2 tbl spoons of honey
2 spring onions
1 red chilli
Small bunch of coriander
4 slices of white bread
300g of raw prawns
1 clove of garlic
1 small nob of ginger
1 tbl spoons of toasted sesame oil
1 egg white

Method:

Marinate the tuna in a dish with soy sauce and lime juice for at least an hour in the fridge.

Shred the cabbage and finely slice the chilli, spring onion and coriander. Add the mirin, wasabi paste, lime juice, honey and salt and pepper to taste, set aside but give it a good stir a few times before you serve.

Add the raw prawns, clove of garlic, ginger, egg white, sesame seed oil, lime and (optional) coriander to a food processor and blend until smooth. Cut the crusts off the white bread and spread the mix generously onto it. This ain’t like the thin dry prawn toast from the takeaway. Coat the prawn side in white sesame seeds and shallow fry in oil over a medium high heat until golden brown.

Get a pan very hot with a dash of neutral oil, coat the marinaded tuna in black and white sesame seeds and sear both sides for about 60 seconds but longer If you want it less pink.

Assemble the sarnie, I garnish with a spicy kewpie Mayo, enjoy!