- 3/4 pound prime tuna steaks, finely chopped
- 2 tablespoons Dijon mustard
- 1/2 teaspoon freshly-grated ginger
- 1 teaspoon chopped green onions
- 1 tablespoon soy sauce
- Freshly-cracked pepper
- 1 tablespoon olive oil
- 2 egg bread rolls
- Sesame oil
- 1 teaspoon honey
- 8 thin slices cucumber
- 2 tablespoons radish or bean sprouts
Combine tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to taste. Form into two 3/4-inch thick patties. Heat oil in a skillet until hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split rolls in half and drizzle cut sides with some sesame oil. Whisk together remaining tablespoon mustard with honey. Flip patties and continue to cook 5 more minutes. Place rolls, cut side down, on coolest part of grill to toast. During last minute of cooking baste patties with honey mustard mixture. Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve with top of roll askew to see presentation.
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