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Ingredientes
- 3/4 c. mayonnaise
- 1/4 c. pickled ginger see * Note
- 2 Tbsp. powdered wasabi see * Note
- 2 Tbsp. minced red onion
- 1 tsp freshly-grnd white pepper
- 2 c. thinly-sliced nappa cabbage
- 2 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1/4 c. minced green onions
- 4 x sushi grade center-cut ahi steaks 6 ounce each
- 1/4 c. soy sauce
- 4 x egg buns cut in half
Direcciones
- * Note: Pickled ginger and powdered wasabi are available at Asian markets and in the Asian food sections of well-stocked groceries.
- For the Ginger Wasabi Mayonnaise: Place the mayonnaise, ginger, wasabi, onion and pepper in a food processor and blend to mix. Set aside.
- For the Asian Slaw: Place the cabbage in a large bowl. Blend the vinegar, oil and onions in a food processor, then pour over the cabbage and toss to coat.
- For Assembly: Marinate the ahi steaks in the soy sauce 30 seconds on each side. Heat a grill (or possibly a grill pan which has been sprayed with cooking spray) to high heat. Reduce the heat to medium-high and sear for 1 minute.
- If you want to have criss-crossing grill marks, rotate each steak 90 degrees and continue to cook for 1 minute, then turn. Repeat the process, cooking about 2 min to sear, and rotating if you like. The steaks will be rare in the middle.
- Toast the buns and spread both sides with the mayonnaise mix. On the bottom of each bun, place an ahi steak, pile about half a c. of slaw on top, then cover with top half of bun.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 339 | 94% |
| Total Fat 38.35g | 48% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1119mg | 47% |
| Potassium 111mg | 3% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.98g | 1% |
| Protein 1.41g | 2% |
