Ingredients:

  • 1.5 pounds (680g) Sushi-grade Ahi Tuna steak, cut into 4 equal portions (approximately 6oz/170g each)
  • 2 tablespoons (30ml) Soy Sauce, low sodium
  • 1 tablespoon (15ml) Rice Vinegar
  • 1 teaspoon (5ml) Sesame Oil
  • 1 inch (2.5cm) Ginger, peeled and finely grated
  • 1 clove Garlic, minced
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1 tablespoon (15ml) Vegetable Oil, for searing
  • 1/2 cup (120ml) Mayonnaise (full-fat or light, your choice)
  • 1-2 teaspoons Wasabi Paste (adjust to your spice preference)
  • 1 teaspoon (5ml) Lemon Juice
  • 1/2 teaspoon Honey
  • 4 cups (approximately 340g) Shredded Napa Cabbage
  • 1 cup (approximately 85g) Shredded Carrots
  • 1/2 cup (approximately 20g) Chopped Green Onions (scallions)
  • 1/4 cup (approximately 20g) Chopped Fresh Cilantro
  • 2 tablespoons (30ml) Rice Vinegar
  • 1 tablespoon (15ml) Sesame Oil
  • 1 tablespoon (15ml) Soy Sauce
  • 1 teaspoon (5ml) Honey
  • 4 Brioche Buns, split and toasted
  • Sliced avocado (optional)
  • Sprouts (optional)
  • Pickled ginger (optional)
  • Sriracha (optional)

Instructions:

  1. Marinate the tuna steaks with soy sauce, rice vinegar, sesame oil, ginger, garlic, and pepper.
  2. Whisk together mayonnaise, wasabi paste, lemon juice, and honey in a small bowl. Adjust wasabi to taste.
  3. Combine shredded cabbage, carrots, green onions, and cilantro in a large bowl. Whisk together rice vinegar, sesame oil, soy sauce, and honey in a separate small bowl, then pour over the slaw and toss to combine.
  4. Heat vegetable oil in a hot skillet or cast-iron pan. Sear the tuna steaks for 2-3 minutes per side, or until nicely seared on the outside and medium-rare in the center. Avoid overcooking!
  5. Spread Wasabi Mayo on the toasted brioche buns. Top with Asian slaw, seared tuna steak, and any additional toppings you desire. Serve immediately.