Sesame Yellowfin Tuna Sandwich

Yellowfin tuna was never happier. Coated in sesame and tucked between avocado and miso pickled salad.

Ingredients

Ingredients
Servings:
g
Yellowfin Tuna
tbsp
Olive Oil
g
Sesame Seeds
Carrot
Cucumber
small
tsp
Kosher Salt
tbsp
Caster Sugar
tsp
White Miso
ml
Rice Vinegar
tbsp
Toasted Sesame Oil
ml
Tepid Water
Avocado
g
Baby Spinach
Peanut Spread
Garlic Clove
Chili
tbsp
Lime Juice
tbsp
Toasted Sesame Oil
ml
Coconut Milk
ml
Water
tsp
Brown Sugar
tbsp
Peanut Butter

Instructions

Preparing In The Kitchen
  1. Peel the carrots and cucumbers and cut them, with the help of a vegetable peeler, into thin strips. Mix the rice vinegar, sesame oil, miso, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
  2. For the peanut spread, peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp into fine strips. Heat a small pot over medium heat, with a drizzle of sesame oil, and sauté the garlic and chili for 1 minute. Deglaze with water and coconut milk. Stir in the lime juice, sugar and peanut butter and let it boil. Season with salt and pepper. Set aside and let cool.
  3. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into thin slices. Wash the tuna, pat dry and, if necessary, parry. Rub the tuna with olive oil and coated each piece in sesame, till all sides are covered.
  4. Heat a grill pan over medium high heat and grill the fillets from both sides for about 2 minutes.
  5. Halve the ciabatta and then cut the halves in half again. Spread the bottom with peanut spread and top it with the pickled vegetables, tuna fillet, avocado and baby spinach. Spread the top with spread as well and serve.

Preparing In The Kitchen
  1. Peel the carrots and cucumbers and cut them, with the help of a vegetable peeler, into thin strips. Mix the rice vinegar, sesame oil, miso, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
  2. For the peanut spread, peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp into fine strips. Heat a small pot over medium heat, with a drizzle of sesame oil, and sauté the garlic and chili for 1 minute. Deglaze with water and coconut milk. Stir in the lime juice, sugar and peanut butter and let it boil. Season with salt and pepper. Set aside and let cool.
  3. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into thin slices. Wash the tuna, pat dry and, if necessary, parry. Rub the tuna with olive oil and coated each piece in sesame, till all sides are covered.
  4. Heat a grill pan over medium high heat and grill the fillets from both sides for about 2 minutes.
  5. Halve the ciabatta and then cut the halves in half again. Spread the bottom with peanut spread and top it with the pickled vegetables, tuna fillet, avocado and baby spinach. Spread the top with spread as well and serve.

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