Ahi Tuna, Avocado and Mango Salsa Sandwich

 
 
       

 

Ingredients

This recipe uses tender ahi tuna, creamy avocado and fresh mangos to create a sweet and salty sandwich fit to impress any guest.
Ingredients:
  • 2 Udi’s French baguettes
  • 12 oz (340g) ahi tuna steaks
  • 15 mL (1 tbsp) sesame oil
  • 60 mL (1/4 cup) wasabi mayo
  • 2 avocados, peeled, pitted and sliced
  • sesame seeds
For Mango Salsa:
  • 1 mango, peeled, pitted, and chopped
  • ¼ cup (60 mL) red onion, diced
  • 2 tbsp (30 mL) cilantro, chopped
  • 2 tsp (10 mL) lime juice
  • salt and pepper
Wasabi Mayo:
  • 1 tsp (5mL) wasabi powder (add more depending how spicy you want it)
  • .5 tsp (5mL) water
  • .5 tsp (5mL) lemon juice
  • ¼ cup (60 mL) gluten free mayonnaise
Combine wasabi powder, water and lemon juice to form paste. Add to mayonnaise.  

Directions

  1. Prepare mango salsa. Set aside.
  2. Preheat oven to 400 °F (200 °C). Cook baguettes for 10-15 minutes from frozen, or 5-8 minutes from ambient.
  3. Heat sesame oil on high heat.  Add tuna to pan and cook approx 2-3 minutes per side (or longer if you want them more well done). Slice tuna into 1/2 inch slices.
  4. Slice toasted baguette into ¼ inch slices. Layer each round with wasabi mayo, tuna, avocado and mango salsa. Sprinkle with sesame seeds.

 

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