I saw this sandwich on a menu at a restaurant recently and I thought it sounded delicious. I was craving something different than the standard cheeseburger or chicken sandwich. So, I did what most people would do, gawked at other people’s plates to try and get a glimpse of the sandwich in question whilst removing my underwear wedgie. Nope. Nobody was eating it. Hmmn. Should I get it? It doesn’t bode well that nobody else is gorging on it. The fish must not be fresh. I asked the waiter. He told me it was their signature sandwich. Okay, decision time. I checked the price and then fell on the floor.
Later that afternoon, as I recovered from a small concussion, I vowed that I would make the delicious sandwich for two for at least half the price of what one of these bad boys was listed for on the menu. The sandwich is a breeze to make. Just two pointers, if I may: First, get the freshest piece of Ahi tuna you can find (and don’t ruin it by overcooking it).
Secondly, don’t screw up the slaw. It’s a critical component because it provides the dressing and the texture to your sandwich. You can use your own go-to recipe, but I like this coleslaw recipe from John Stage of Dinosaur BBQ in Dinosaur BBQ, An American Roadhouse. You can always trust a coleslaw recipe from a BBQ joint and John’s is one of the best. Importantly, because this dressing is vinegar based, it should be served up the same day. Unlike my gym socks, it doesn’t get better with age. You may want to half this recipe, unless you are feeding a crowd.
Get cooking tuna lovers.
- 1 cabbage (red, green or preferably a mixture of both)
- 2 or 3 carrots, peeled and shredded
- 2 cups mayonnaise
- 1 cup cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- ¼ large onion, grated
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon celery salt
- Cut the cabbage in quarters through the stem end. Cut out the core and slice each quarter across the grain into ¼ inch slices. Then cut into crosswise across the slices in 3 or 4 places to give you strips about ¼ inch wide by 2 inches long. This will yield about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.
- Next, you’re going to have to grate the onion so prepare a little routine for your loved ones when the water works begin. My latest one is to sob uncontrollably and wail how society is placing too much emphasis on reality TV.
- Whip up the dressing by throwing all of the ingredients together in a large bowl and mixing real well. If the cabbage is young fold the dressing into it just before serving. If it is older, you can add it and hold the salad for about an hour or so in the fridge.
- Meanwhile, heat a skillet with a tablespoon of oil until it’s screaming hot. Coat the Ahi lightly in canola oil and season liberally. Sear for 2-3 minutes on the first side, then another minute or so on the other. Use tongs to hold the tuna as you sear each side of the fish.
- Place the seared tuna steak on a toasted bun and pile high with coleslaw.