| GINGER WASABI MAYONNAISE | | 34 cup mayonnaise | | 1/4 cup pickled ginger see * Note | | 2 tbl powdered wasabi see * Note | | 2 tbl chopped red onion | | 1 tsp freshly-ground white pepper | | ASIAN SLAW | | 2 cup thinly-sliced nappa cabbage | | 2 tbl rice vinegar | | 1 tbl sesame oil | | 1/4 cup chopped green onions | | ASSEMBLY | | 4 x sushi grade center-cut ahi steaks 6 oz each | | 1/4 cup soy sauce | | 4 x egg buns cut in half |
| | * Note: Pickled ginger and powdered wasabi are available at Asian markets and in the Asian food sections of well-stocked groceries. | | For the Ginger Wasabi Mayonnaise : Place the mayonnaise, ginger, wasabi, onion and pepper in a food processor and blend to mix. Set aside. | | For the Asian Slaw: Place the cabbage in a large bowl. Blend the vinegar , oil and onions in a food processor, then pour over the cabbage and toss to coat. | | For Assembly: Marinate the ahi steaks in the soy sauce 30 seconds on each side. Heat a grill (or a grill pan that has been sprayed with cooking spray) to high heat. Reduce the heat to medium-high and sear for 1 minute. | | If you want to have criss-crossing grill marks, rotate each steak 90 degrees and continue to cook for 1 minute, then turn. Repeat the process, cooking about 2 minutes to sear, and rotating if desired. The steaks will be rare in the middle. | | Toast the buns and spread both sides with the mayonnaise mixture. On the bottom of each bun, place an ahi steak, pile about half a cup of slaw on top, then cover with top half of bun. | | This recipe yields 4 servings. |
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