Recipe: Hold the Mayo Pacific Rim Tuna Subs

HOLD THE MAYO PACIFIC RIM TUNA SUBS

2 tablespoons rice wine vinegar
1 whole garlic clove, pressed
1 1/2 teaspoons crushed ginger
5 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1/2 cup finely chopped red onion
1 tablespoon sesame seed
1/4 tablespoon fresh mint, chopped
salt or dash of fish sauce to taste
4 large submarine sandwich rolls
1/4 to 1 teaspoon crushed hot red pepper flakes, as desired
12 oz. can chicken of the sea chunk light tuna in water, drained

In a medium bowl, whisk the vinegar, garlic, ginger and red pepper flakes. Gradually whisk in the oils.

Add tuna, onion, green pepper, cilantro, sesame seed, mint and salt or fish sauce. Mix well. Cover and refrigerate for at least one hour, up to six hours.

Taste salad for seasoning. Add vinegar, oil or salt as needed. Drain tuna salad, reserving the juices.

Drizzle reserved juice over tops and bottoms of the rolls. Top with tuna salad. Cover with tomato slices and then roll tops. Press sandwiches with the palm of your hand.

Wrap each in plastic wrap and allow to stand at room temperature for at least one hour and no longer than two hours before serving.

Makes 4 large subs
Adapted from source: Chicken of the Sea