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Rip Curl SliderServings: 1 sandwich -- Yield: 18 servings Black and white sesame crusted bigeye tuna served with a pickled carrot and radish salad, gingered smashed avocado, and a sweet soy drizzle as a finishing touch. Buns, Lunch & Dinner, Dine In |
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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- 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- 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 - 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.
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