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!
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.