Onion Wasabi Tuna Bun with Pickled Ginger Onion Relish
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Credit: Courtesy of the National Onion Association
The National Culinary Review, April 2014
3 cups chopped yellow onions
2 T. olive oil
Salt and pepper, to taste
¾ cup mayonnaise
2 t. roasted, mashed garlic
1 T. wasabi paste
1 T. reduced-sodium soy sauce
3 cups red onions, sliced 1/8-inch thick
¾ cup rice wine vinegar
2 T. honey
1 t. sea salt
1/8 t. ground red pepper
½ cup pickled ginger with juices
12 brioche buns or egg rolls, split, griddled
60 thin slices seedless cucumber
2¼ lbs. (12 3-oz. portions) 1-inch-thick tuna steaks, grilled
1. For onion wasabi aioli: In bowl combine yellow onion, olive oil and salt and pepper; mix well. Transfer to a sheet pan; roast in 400ºF oven 30-35 minutes, stirring occasionally, or until golden and tender. Cool; finely chop. Mix togethermayonnaise, roasted onion, mashed garlic, wasabi paste and soy sauce until blended. Place in covered container; refrigerate at least 2 hours before using.
2. For pickled ginger onion relish: Put red onion in bowl; cover with ice water for 10 minutes. Drain when ready to use. In saucepan, heat vinegar, honey, sea salt and pepper over low heat just until boiling. Remove from heat. Pour over drained onion; mix well. Stir in ginger with juices; mix. Cover; cool to room temperature, stirring occasionally. Put in covered container; refrigerate at least 24 hours before using.
3. Spread inside of each toasted bun half with 2 T. onion wasabi aioli (approximately 1 T. per side). Place thin cucumber slices on bottom half of each bun. Top cucumber with equal portions grilled tuna; mound ¼ cup pickled ginger onion relish on tuna. Cover each sandwich with remaining bun half.
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