Ahi Tuna, Avocado and Mango Salsa Sandwich




This recipe uses tender ahi tuna, creamy avocado and fresh mangos to create a sweet and salty sandwich fit to impress any guest.
  • 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.  


  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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