Seared tuna sandwich with Asian sesame slaw

This sandwich is easy to make with bright flavors. Perfect any time!

📝 Ingredients

• 1 carrot (medium, coarsely grated)
• 1/2 cup red cabbage (shredded (about same amount as grated carrot))
• 2 tbsp cilantro (coriander, chopped)
• 1 tbsp toasted sesame seeds
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 1 tsp soy sauce
• 1/2 tsp honey
• 1 tbsp mayonnaise
• 1/2 tsp wasabi (or more/less to taste)
• 1 tbsp vegetable oil
• 12 oz tuna steaks (cut into 2 steaks)
• 1 tbsp teriyaki sauce
• 1 tsp sesame seeds
• 2 rolls (eg brioche bun, dinner roll)

👨‍🍳 Instructions

1. 1--- For the slaw ---
2. 2Mix together the grated carrot, shredded cabbage, cilantro and sesame seeds. In a small bowl, whisk together (or shake in a small jar) the dressing ingredients - oils, vinegar, soy sauce and honey. Pour over the slaw and mix through. You can make this a little ahead and chill.
3. 3--- For rest of sandwich ---
4. 4Mix together the mayo and wasabi and set aside.
5. 5Warm the oil in a skillet large enough for the tuna steaks over a medium heat. Brush both sides with some teriyaki sauce and cook a minute or two on each side. As you turn, brush again with teriyaki and add some sesame seeds so they stick as you turn again. I'd suggest just a few minutes on each side in total so it is just seared, but you can cook more if you prefer.
6. 6Meanwhile, cut open the rolls and toast the inside if you like. Spread lightly with the wasabi mayo on both sides then put some slaw on the lower half. Top with the seared tuna and serve.