INGREDIENTS:
1 lb Tuna Filet, sushi grade and trimmed
2 tbs Mustard Seeds, crushed
2 tbs Coriander Seeds, crushed
2 tbs Cumin Seeds, crushed
2 tsp Salt
1 tsp Pepper
3/4 cup Mayonnaise
1/4 cup Pickled Ginger
2 tbs Powdered Wasabi
2 tbs Red Onion, chopped
1 tsp White Pepper
2 cups Napa Cabbage, thinly sliced
2 tbs Rice Vinegar
1 tbs Sesame Oil
1/4 cup Green Onions, chopped
4 Egg Buns, cut in half
INSTRUCTIONS:
Cut the tuna into four steaks weighing 4 ounces each, or have your fishmonger do it for you. Coat the tuna with the cumin, coriander, mustard, 2 tsp of salt and 1 tsp of pepper. Set aside.
For the ginger wassail mayo: Place the mayonnaise in a small food processor and add the ginger, wassail, red onion and white pepper. Process until well blended. Transfer to a bowl and set aside.
For the slaw: Place the sliced cabbage in a bowl and set aside. Place the vinegar, oil and green onions in a processor. Blend until combined. Pour the oil mixture over the cabbage and toss to coat. Set aside.
Heat a grill to medium-high to high heat. You should be able to hold your hand above the coals to the count of five and the grill is ready. Oil the grill and place the tuna on the grill and sear for about 2 minutes each side.
While the tuna is cooking, toast the buns on a warm place on the grill away from the coals. Once they are toasted, remove them and set aside.
To assemble, coat the bottom and top of the buns with the mayonnaise and place the tuna on the bottom bun. Pile about half a cup of the slaw on the top of the tuna, then cover with the top half of the bun. Serve.
Hellum's Kitchen 