This started as an elegant, plated tuna dish, but it quickly turned into an out-of-this-world sandwich. If you’d like, you can omit the bread and simply serve the tuna on a bed of arugula and use the soy and sesame mayonnaise as a dressing.
SERVES: 4
TIME: 10 minutes
2 tuna steaks, about half a pound each
2 tablespoons peanut oil
1 tablespoon finely minced ginger
8 slices ciabatta
Extra virgin olive oil
Soy and sesame mayonnaise (see recipe below)
Freshly ground black pepper
1 cup arugula
Slice each tuna steak in half horizontally so you end up with four thin steaks (more bang for your buck!). Rub them with the peanut oil and ginger. Set a large, nonstick skillet over high heat. When it’s hot, cook the tuna steaks for 20-30 seconds on each side or until just seared.
Meanwhile, grill or toast the bread and drizzle with a little bit of olive oil. Spread the soy and sesame mayo on one side of each slice and sprinkle with freshly ground black pepper. Distribute the tuna and arugula evenly on four slices of bread and sandwich with the remaining four slices.
Devour.
Fuente:
GOOP
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