- * 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.
- Each serving: 710 calories; 1,176 mg. sodium; 130 mg. cholesterol; 41 grams fat; 7 grams saturated fat; 36 grams carbohydrates; 47 grams protein; 4 grams fiber.
Notes:
Recipe from Joe Gott of Taylor's Refresher, 933 Main St., St. Helena; http://www.taylorsrefresher.com |
