This recipe is courtesy of Dr. Weil’s True Food Kitchen restaurant in Phoenix, Arizona.
This recipe calls for fresh vegetables, avocado, wasabi, mayonnaise, and sweet and salty soy glaze. A casual dinner idea.
This is not your everyday tuna sandwich. Fresh vegetables, avocado wasabi mayonnaise and a sweet and salty soy glaze ensure that this will be a meal to make again and again. A True Food Kitchen restaurant exclusive!
Food as Medicine
Tuna is a rich source of omega-3 fatty acids, which studies have linked to lower blood pressure and other cardiovascular benefits.
2 pounds tuna, cut into 2 ounce flat squares
2 ounces cucumber, julienned
2 ounces daikon, julienned
6 ounces avocado wasabi mayo (recipe below)
pinch sesame seeds
1 teaspoon soy glaze (recipe below)
10 pumpernickel slider buns
AVOCADO WASABI MAYONNAISE
2 tablespoons expeller-pressed canola mayonnaise
1 tsp wasabi powder
1 tablespoon lime juice
1/2 cup soy sauce
2 tablespoons honey
1 teaspoon fresh ground ginger
Combine all. Mix well.
Season the tuna with salt, pepper and sesame seeds. Pan sear for 30 seconds in hot pan. Spread mayonnaise on bottom of bun and place tuna on top. Place diakon and cucumber on top of tuna and drizzle with soy glaze. Top with bun.