Sesame Crusted Tuna Sandwich
Sesame Crusted Tuna Sandwich
Directions
- Dredge tuna steaks in egg yolks. Coat the outside of the tuna with sesame seeds.
- Heat oil in a sauté pan over high heat. Add tuna and cook for 1-2 minutes per side. Remove from heat and set aside.
- Toast baguettes. Spread lemon caper aioli on each side of the bread. Separate spring mix and place a portion on each baguette. Place tuna steak on top of spring mix. Top tuna with teardrop tomato relish and serve.
Ingredients
- 4 egg, yolk(s), whipped
- 1 cup greens, spring mix
- 4 Heritage Ovens® Bread, Baguette(s), French Mini 8-inch, cut in half and hinge-sliced
- 3 tbsp Piancone® Oil, Olive
- 1 cup sesame seeds, black
- 4 6 oz steaks tuna, steak(s)
Teardrop Tomato Relish
Directions
Mix all ingredients in a bowl and refrigerate until needed.Ingredients
- 1/8 tsp cayenne pepper
- 1 tbsp parsley, Italian, minced
- 1/4 tsp pepper, freshly ground
- 2 tbsp Piancone® Oil, Olive, Extra Virgin
- 1/4 tsp salt
- 1 cup tomato(es), golden teardrop
- 1 cup tomato(es), red teardrop
- 1 tbsp vinegar, champagne
Lemon-Caper Aioli
Directions
- In a blender or food processor add vinegar, lemon juice, black pepper, capers and garlic. Puree mixture then add garlic and egg yolks and continue to puree.
- With machine running, slowly drizzle in olive oil until all is gone.
- Refrigerate mixture until needed. It will last 6 days under refrigeration.
Ingredients
- 1 tsp capers
- 3 egg, yolk(s)
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 2 juiced Peak Fresh Produce® Lemon(s)
- 1 tsp pepper, freshly ground
- 1 1/2 cups Piancone® Oil, Olive, Extra Virgin
- 1 tbsp vinegar, apple cider