3/4
pound prime tuna steaks, finely chopped
2
tablespoons Dijon mustard
1/2
teaspoon freshly-grated ginger
1
teaspoon chopped green onions
1
tablespoon soy sauce
Freshly-grated
pepper
1
tablespoon olive oil
2
egg bread rolls
Sesame
oil
1
teaspoon honey
8
thin slices cucumber
2
tablespoons radish or bean sprouts
Combine
tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to
taste. Form into two 3/4-inch thick patties. Heat oil in a skillet until
hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split
rolls in half and drizzle cut sides with some sesame oil. Whisk together
remaining tablespoon mustard with honey. Flip patties and continue to cook 5
more minutes. Place rolls, cut side down, on coolest part of grill to toast.
During last minute of cooking baste patties with honey mustard mixture.
Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve
with top of roll askew to see presentation.
Yield: 2 servings