Recipe: Grilled Tuna Sandwich with Wasabi Mayonnaise (not TGF's)

GRILLED TUNA SANDWICH WITH WASABI MAYONNAISE
Makes 4 servings

VINAIGRETTE:
3 tbsp. rice wine vinegar
3/4 tsp. grated fresh ginger
2 tsp. sugar
1 1/2 tsp. minced shallot
TUNA:
4 tuna steaks (5 to 6 oz. each)
1 tbsp. vegetable oil
1/4 tsp. salt
FOR SANDWICHES:
8 slices Tuscan bread, lightly toasted
3 cups packed mesclun salad greens, watercress or other mixed salad greens (4oz)
sesame noodles (optional)

Heat grill pan.

MAKE VINAIGRETTE:
Combine all vinaigrette ingredients in bowl.

PREPARE TUNA:
Brush tuna with oil; sprinkle with salt. Grill on medium* heat 2 1/2 minutes to 3 minutes per side for medium-rate. Set aside; keep warm.

PREPARE SANDWICHES:
Spread Wasabi Mayonnaise (recipe follows) evenly on four slices bread; set aside.

Toss salad greens with vinaigrette in bowl; divide and arrange evenly on remaining bread slices. Arrange tuna steaks on greens. Top with reserved bread. Cut sandwiches in half. Serve with sesame noodles, if desired.

* Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

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WASABI MAYONNAISE
Source: Martha Stewart Cooking

3 tablespoons powdered wasabi
1 teaspoon lemon juice
1 teaspoon lime juice
1 large egg at room temperature (pasteurized egg product)
1/2 cup canola or vegetable oil
1/2 teaspoon soy sauce
1/2 teaspoon ground coriander

Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.

Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, about 2 to 3 minutes. Add wasabi mixture, soy sauce, and coriander and pulse to combine, about 5 seconds. Refrigerate until ready to serve.

NOTE: Raw eggs should not be used in food for pregnant women, children, the elderly, or anyone whose health is compromised.

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WASABI MAYONNAISE DIP FOR ASPARAGUS

1/2 cup mayonnaise
1 tsp. soy sauce or tamari
1 tsp. sugar or honey
1 tsp. fresh lemon juice
1 tsp. wasabi paste

Whisk together mayonnaise, soy sauce, sugar, lemon juice and wasabi paste until sugar is dissolved. Serve with asparagus as a dipping sauce.