This really is delicious, sophisticated, gourmet version of a tuna sandwich. Made with sustainable Ahi tuna (U.S. Pacific Yellowfin). You can serve it as a cold salad or on toast with lettuce and tomato.
serves 4 (or more)
- 1 package (3½ oz) smoked fish such as trout, mackerel or herring
- 2 teaspoon wasabi
- ½ cup mayonnaise
- 2 tablespoon rice vinegar
- 1 tablespoon relish
- lettuce leaves (optional)
- salt and pepper, to taste
- 1 tablespoon old bay seasoning
- 2 ahi tuna steaks (u.s. atlantic yellowfin)
- 1 tablespoon freshly squeezed lemon juice
- tomato slices (optional)
- 8 slice rustic bread, lightly toasted
- 1 tablespoon chives, well minced
- 2 stalks celery, cut into ¼-inch dice
Make the dressing: Drain the smoked fish of any liquid add it to a mixing bowl and mash it up with a fork. Mix in the wasabi, mayo, vinegar, relish, salt, pepper, and Old Bay. Make sure this is fairly runny– less creamy than the mayonnaise alone. Taste to adjust seasoning.
Prepare an ice bath. Heat a non-stick skillet over medium-high heat. Season the Ahi well on both sides, lay the steaks in the skillet, they should sizzle. Sear them fast, about 2 minutes per side. Take them off the heat when the center is still red, and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. When the Ahi is cool, use a very sharp knife cut the fish into fairly even pieces less than ½ inch square.
Add the tuna cubes, lemon juice, celery and chives to the dressing mixture until just combined.
Serve it as a sandwich on toast with lettuce and tomato, or as a salad with the toast on the side.