Total time:
Prep:
Cook:
Level: Easy
Serves: 2 people
Contents
Ingredients
- 2 tsp. sesame seeds
- 240 g. pack yellowfin tuna steaks
- 4 sprays olive oil
- 150 g. tofu
- 1 tsp. Chinese rice vinegar
- 1 lime, plus wedges to serve
- half tsp. wasabi paste or powder, or to taste
- 100 g. cucumber
- 2 wholemeal baps, halved and toasted
- 2 tbsp. sushi ginger
- 75 g. pack pea shoots
Directions
- Place the sesame seeds on a plate. Press the tuna into the seeds to coat.
- Warm a frying pan with spray oil over a high heat. When hot, add the tuna and cook for 2 minutes on each side for rare, or 4 minutes each side for well done.
- Meanwhile, to make the ‘mayo’, place the tofu, rice vinegar, 1 teaspoon lime juice, wasabi and seasoning in a food processor. Blend until smooth.
- Using a vegetable peeler, cut the cucumber into long thin strips. Spread some ‘mayo’ on the cut sides of the baps.
- Top with the tuna, followed by the cucumber, ginger and pea shoots.
- Serve immediately with wedges of lime to squeeze over and any remaining mayo on the side.
[“source=netdoctor”]