Open Faced Tuna Steak SandwichPrint Recipe
- 2 pieces seeded baguette, toasted
- 5-6 oz tuna steak
- 1 tbsp Mihoko's vegan butter
- 1 tbsp olive oil
- 1/2 avocado
- 2 thick slices yellow or heirloom tomato
- 1/2 tbsp black sesame seeds
- fresh cilantro for garnish
- squeeze of fresh lemon
- salt and pepper
Toast the bread and set on a plate. Top with 1/2 Mihokos butter on each piece. Take the avocado and divide it in two and place each quarter onto each piece of bread. Use a fork to smash the avocado into the bread. Top each piece with a piece of tomato and use your hands lightly press the tomato and allow the juices to run into the crevices of the bread. Add salt and pepper and move on to the tuna steak.
In a non-stick pan, heat up the olive oil and add the steak to cook on each side for 3-4 minutes. Add a squeeze of fresh lemon and remove the tuna steak and slice into pieces. Top the sandwich slices evenly with the sliced tuna steak. Add sesame seeds and fresh cilantro on top and enjoy.
Ready in about 15 minutes, this is any easy go-to weekend lunch. Since you’ll be toasting the bread, go for the day or two old pieces to use it up. The bread will get soaked in butter and tomato juices while the tuna cooks and each piece gets topped with creamy avocado before the juicy tuna steak joins the party. The steak here is the key so don’t be tempted to get out the canned stuff, it wont be the same. You need the flaky, juicy caramelized bits of fish to fill in the sandwich and hold down the mountain of stuff underneath. Top it all off with fresh lemon and cilantro and you’ve got lunch.