Seared Ahi Tuna Sandwich

I have always been a fan of Ahi tuna, and I feel that one of its best features is its versatility. Breakfast, lunch, or dinner I could easily think of delicious meals to create. This recipe was for a quick and flavorful lunch, but it could easily to eaten for dinner with a salad or soup.

This recipe utilizes our Pastamore Asian with a Hint of Ginger Dipping Oil. The soy sauce, ginger, and wasabi in the oil give a great flavor to the fish while being seared. The oil is actually used twice in this recipe. Once for cooking the fish, and secondly for mixing with mayonnaise that will top the sandwich.

Ingredients: Servings: 4
12 oz - Ahi tuna*
3 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil.
2 - Roma tomatoes
1 Cup - baby spinach
2 Tbsp - mayonnaise
8 - pieces of toasted bread (buns are also acceptable)

Directions:
1. Place the tuna into a plastic bag and add 2 Tbsp of Pastamore Asian with a Hint of Ginger Dipping Oil. Seal the bag and mix well. Allow to marinate for 10--15 mintues.

2. While the tuna is marinating, mix the mayonnaise with the remaining Pastamore Asian with a Hint of Ginger Dipping Oil. Place in the refrigerator. Next, cut the tomatoes into wedges (8 per tomato).

3. Place a cast iron skillet on the stove over medium-high/high heat. Allow to become hot. Place the tuna into pan. The tuna should only cook for approximately 1-2 minute per side (sides may be seared as well). The goal is to achieve a nice sear and crust on the fish without cooking it for too long. When done, remove from the pan and allow to rest for a few minutes.

4. While the tuna is resting, toast the bread. Once toasted, add 1/4 of the mayonnaise to one piece of the bread. Slice the tuna into 1/4" thick pieces. Place the baby spinach down on the bread first, and then top with the tomato wedges. Top with the tuna and the other piece of bread.

*Consuming raw or undercooked meat or fish can cause illness.