Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Finely chopped tuna steaks |
| 2 tablespoons | Dijon mustard |
| ½ teaspoon | Freshly grated ginger |
| 1 teaspoon | Chopped green onion |
| 1 tablespoon | Soy sauce |
| \N \N | Freshly grated pepper |
| 1 tablespoon | Olive oil |
| 2 \N | Egg bread rolls |
| \N \N | Sesame oil |
| 1 teaspoon | Honey |
| 8 \N | Thin slices of cucumber |
| 2 tablespoons | Radish or bean sprouts |
Combine tuna, 1 tablespoon mustard, ginger, onions, soy, and pepper to taste. Form into 2¾ inch thick patties. Heat oil in skillet until hot, carefully add tuna patties and sear for 4 mins. Meanwhile, split rolls in half and drizzle with sesame oil. Whisk together remaining mustard and honey. Flip patties and continue cooking for 5 mins. Place rolls in skillet and toast. During the last minute of cooking baste patties with honey mustard mixture. Assemble patties, top each with cucumber and sprouts.
Serve with top of roll askew to see presentation. Formatted by jayne@...
Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998