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Fish and Shellfish, Sandwiches

Ahi steak sandwich

Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we contentedly wait for friends to arrive. We watch as ... Read more

Total time: 30 minutes | Serves 4

Ginger wasabi mayonnaise

  • 3/4 cup mayonnaise
  • 1/4 cup pickled ginger
  • 2 tablespoons powdered wasabi
  • 2 tablespoons chopped red onion
  • 1 teaspoon white pepper

Step 1Place the mayonnaise, ginger, wasabi, onion and pepper in a food processor and blend to mix. Set aside.

Asian slaw

  • 2 cups thinly sliced nappa cabbage
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup chopped green onions

Step 1Place the cabbage in a large bowl. Blend the vinegar, oil and onions in a food processor, then pour over the cabbage and toss to coat.


  • 4 (6-ounce) center-cut ahi steaks, sushi grade
  • 1/4 cup soy sauce
  • 4 egg buns, cut in half

Step 1Marinate the ahi steaks in the soy sauce 30 seconds on each side. Heat a grill (or a grill pan that has been sprayed with cooking spray) to high heat.

Step 2Reduce the heat to medium-high and sear for 1 minute. If you want to have crisscrossing grill marks, rotate each steak 90 degrees and continue to cook for 1 minute, then turn.

Step 3Repeat the process, cooking about 2 minutes to sear, and rotating if desired. The steaks will be rare in the middle.

Step 4Toast the buns and spread both sides with the mayonnaise mixture. On the bottom of each bun, place an ahi steak, pile about half a cup of slaw on top, then cover with top half of bun.

Note: From Joe Gott of Taylor's Refresher. The pickled ginger and powdered wasabi are available at Asian markets and in the Asian food sections of well-stocked groceries.
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