- Servings:
- 1 sandwich
- Yield:
- 18 servings
Ingredients
- 2 each9-packs King’s Hawaiian® Pretzel Slider Buns
- 1 lbSalted butter
- 2 each12 ounce 1 ½” thick bigeye tuna steaks
- to tasteBlack sesame seeds
- to tasteWhite sesame seeds
- 3 eachCarrots
- 1 eachbunch Radishes
- 1 eachbunch Cilantro
- 2 eachLimes
- 3 tbspsugar
- 2 tspWasabi powder
- ⅔ cRice wine vinegar
- 5 tbspminced pickled ginger
- 1 tbsppickled ginger juice
- 3 eachAvocados
- to tasteSea salt
- to tasteBlack pepper
- drizzleOil for frying
- 2 tbspSesame oil
- ⅓ cWater
Build It!
Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Cover bottom bun with smashed avocado. Place mini-tuna steak on top, then top tuna with carrot-ginger salad.
Drizzle with sweet soy sauce, then cover with top bun.
Pickled Carrot & Radish Salad
Make It!
- Peel carrots. Using a vegetable peeler, make long ribbons of carrots, placing them in a stainless bowl.
- Bring to a boil ⅔ cups of rice wine vinegar, 2 tablespoons sugar, and ⅓ cup water. Pour hot vinegar mixture over carrots. Let cool.
- Julienne radishes, rough chop cilantro, and mince 2 tablespoons pickled ginger.
- Combine carrots, radishes, cilantro, pickled ginger, juice and zest from 1 lime, 1 tablespoon sugar, 2 teaspoons wasabi powder, and 2 tablespoons sesame oil. Set aside.
Gingered Smashed Avocado
Make It!
- Peel, pit, and smash avocados.
- Combine with zest and juice from 1 lime, 3 tablespoons of minced pickled ginger, and 1 tablespoon pickled ginger juice. Season with salt and pepper to taste. Set aside.
Black & White Sesame Crusted Bigeye Tuna
Make It!
- Gently coat tuna with sesame oil, then coat each piece on the top and bottom with the sesame seeds.
- Sear quickly on both sides using a hot pan and oil. Tuna is best served rare. Slice each 12 ounce steak into 9 tiny steaks, to yield 18 pieces.
