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open-faced tuna steak with wasabi mayonnaise

Wasabi is a Japanese version of horseradish and it’s most commonly used as a condiment. It has a sharp, spicy flavor and it readily available in the Asian section of many gourmet markets. It comes in both a paste and powder form and either can be used in this recipe (if you use the powder version, be sure to mix it with water as directed on the package). Using it as a condiment for this sandwich adds a nice, spicy bite to the mayonnaise and works really well with the fresh tuna.

6 ounces tuna steak
1-2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper

Wasabi Mayonnaise
1/4 cup mayonnaise
3/4 teaspoon wasabi paste, or to taste

1 1/4-inch thick slice ciabatta bread
Fresh baby arugula

1. Preheat grill or grill pan to medium heat. Brush tuna on each side with olive oil. Season both sides of tuna with salt and pepper.
2. In a small bowl, combine mayonnaise and wasabi paste. Add more wabasi paste if you want it spicier; set aside.
3. Place tuna on grill and cook for 4-5 minutes per side, or until desired doneness. Brush additional olive oil on bread and place on grill for 2-3 minutes, until lightly charred on both sides. Spread one side of bread with wasabi mayonnaise and top with arugula, followed by tuna steak. Drizzle with additional olive oil and serve.

Serves 1.

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