This tasty sandwich covers many flavour bases: fresh, rich, crunchy and zesty. You could cook the tuna steaks on a BBQ for a charred finish or add a dash of wasabi to the lime aioli dressing for a wallop of heat.
Ingredients 4 tuna steaks 8 slices of sourdough bread 1 x cos lettuce ¼ cup sesame oil ½ lime, juiced ½ cup Kewpie mayonnaise or whole egg mayonnaise 1 garlic clove, crushed 1 tbs sesame seeds, toasted Salt and pepper, to season
Make the aioli dressing by whisking together 1 tbs sesame oil with the lime juice and zest, crushed garlic clove and mayo. Season with salt. Set aside.
Grill your sourdough bread slices for 1-2 minutes on one side only until golden and lightly toasted. Keeping one side “bready” will give your sandwich a bit of bounce. Cover the grilled bread with a clean tea towel to keep them warm while you cook the tuna.
Get a frying pan very hot over high heat. Use a pastry brush to generously coat the tuna steaks in sesame oil. Lightly season with salt. Cook for about 30 seconds to 1 minute each side for a raw centre.
Spread the aioli dressing on a warm grilled slice of sourdough. Top with a cos lettuce leaf, the sliced tuna steak and a sprinkling of sesame seeds. Top with one more bread slice. Consume while warm!
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