Tuesday, June 19, 2007

Seared Tuna Sandwiches With Wasabi Mayonnaise

Title: Seared Tuna Sandwiches With Wasabi Mayonnaise
Servings: 4
Source:  Hans Röckenwagner of Röckenwagner - Los Angeles, CA
Website: StarChefs.com

      2 teaspoons wasabi powder (available at Asian and specialty markets)
      1 Tablespoon water
      ¾ cup mayonnaise
      4 whole English muffins, split and grilled
      4 leaves red leaf lettuce
      ¼ cup grated daikon radish (optional-- available at Asian and specialty markets)
      4 (4 x 4 x ½-inch thick) slices sushi-grade Ahi tuna
      Kosher salt and freshly ground black pepper
      1 Tablespoon vegetable oil
      1 plum tomato, thinly sliced


For mayonnaise:

In a small mixing bowl, combine wasabi powder and water to form a smooth paste. Add mayonnaise, whisking to mix thoroughly. Cover and refrigerate until needed.

For sandwiches:

Spread each English muffin half with wasabi mayonnaise. Place 2 muffin halves on each plate, topping one half with red leaf lettuce and spoonful of daikon radish.

Season tuna slices with salt and pepper. In a non-stick skillet, bring vegetable oil to medium-high heat. Add tuna and sear for 10 seconds per side (be careful not to overcook). Immediately remove tuna from pan and place on the muffin halves with daikon radish.

Top tuna with tomato slices and close sandwiches. Slice diagonally and serve.


Wine Pairing:

An Alsatian Gewurztraminer such as the Hugel et Fils Gewurztraminer 2002

Round Out the Meal:

With coleslaw and sweet potato shoestring fries

Yield: 4 Servings

(From Röckenwagner by Hans Röckenwagner, Ten Speed Press, 1997.)

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