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Wasabi Tuna Sandwich - Yahoo Recipe Search
YummlySesame Tuna With Wasabi Mayo Sandwich With Tuna Steak, Salt, Black Pepper, Ground Ginger, Sesame Oil, Toasted Sesame Seeds, Mayonaise, Wasabi, Cucumber, Cilantro, Tomato Slices, Lettuce Leaves, Sub RollsYummlyAhi Tuna Sandwich With Wasabi Mayonnaise With Tuna Steaks, Buns, Beef Steak Tomato, Iceberg Lettuce, Wasabi Mayonnaise, Mayonnaise, Sesame Oil, Cooking Oil, Salt, PepperYummlySeared Tuna Sandwich With Asian Sesame Slaw With Carrot, Red Cabbage, Coriander, Toasted Sesame Seeds, Olive Oil, Sesame Oil, Rice Wine Vinegar, Soy Sauce, Honey, Mayonnaise, Wasabi, Vegetable Oil, Tuna Steaks, Teriyaki Sauce, Sesame Seeds, RollsFood.comAn eastern twist on a western favorite, the use of wasabi horseradish gives a nice compiment to the familiar flavors of tuna fish and mayo. It's simple to make and works well on its own, or as an ingredient in sandwiches or onigiri (Japanese Rice Balls). I've gotten many compliments on this recipe and it's incredibly simple to make.YummlySushi Sandwich With Salmon, Cream Cheese, Avocado, Lemon Juice, Wasabi Powder, Soy Sauce, Rice Vinegar, Sesame Seeds, Rice Cakes, GariFood.comConvenient way to satisfy a sushi craving. I invented this delectable open-faced "sandwich" while trying to use up leftover ingredients in a creative way. I made this with canned salmon (reminiscent of a Philadelphia roll) but I'm assuming tuna will work well also.AllrecipesAn easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.Food52Ochazuke is a simple, one-bowl Japanese dish typically made with leftover rice steeped with hot water, broth, or green tea. In this recipe, I put my own twist by incorporating Wild Alaska Pollock surimi seafood in both the dashi and the topping. You might recognize it as imitation crab, but the surimi seafood I used here is anything but: This flavorful, sustainable protein is made from real, wild-caught Wild Alaska Pollock, which is high in vitamin B12 and omega-3 fatty acids; it also happens to be a versatile (and tasty) substitute for shellfish and tuna in salads, sandwiches, rice bowls, and more. Unlike other dashis or stocks, this recipe saves the ingredients that get strained out and repurposes them. The light and delicate flavors of the surimi, along with aromatics like garlic and onion, are infused into the dashi first. Then, once they’re removed, they get set aside and pan-fried for a crispy, protein-rich ochazuke topping. To bring even more flavor to the dish, I like to finish my bowl with a sprinkle of aji nori furikake (a roasted sesame and seaweed seasoning), chopped scallions, and tangy pickled ginger on the side, but wasabi and bubu arare (tiny Japanese rice crackers) would also make delicious garnishes.AllrecipesA variation on a tuna melt I came up with one night with some ingredients on hand. Great for a quick meal. The wasabi mayo adds a great kick! Adjust the amount of spice to your taste.
