This Tuna Crunch Sandwich has sesame seared rare tuna, a fresh cabbage slaw, toasted wontons for crunch, all served on buttery brioche bread. Perfect for a backyard summer hang!
If you love a spicy tuna roll, this Tuna Crunch Sandwich is a must-try. It combines pepper-crusted seared ahi tuna, creamy avocado, a crisp sesame slaw, and spicy mayo on toasted sourdough for a sandwich that’s packed with fresh flavor and plenty of crunch. Crispy wonton strips add the perfect finishing touch, giving every bite the texture of your favorite sushi roll.
This restaurant-worthy sandwich comes together in less than 30 minutes and is surprisingly easy to make at home. Whether you’re looking for an elevated lunch, a light summer dinner, or a unique way to enjoy sushi-grade tuna, this recipe delivers bold flavors and satisfying textures in every bite.
Tuna Crunch Sandwich
Ingredients
For the tuna:
- 8 oz sushi-grade ahi tuna
- 2 tbsp soy sauce
- 3/4 cup sesame seeds
- 1 tbsp neutral oil
For the slaw:
- 1 cup shredded cabbage (purple, green or both)
- 1/2 cup carrot ribbons
- 2 scallions, thinly sliced
- 2 tbsp chopped cilantro
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- 2 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp honey
- 1 tsp sesame seeds
For the spicy mayo:
- 1/4 cup kewpie mayo
- 1 tbsp sriracha
- 1 tsp lime juice
For the Sandwiches
- 2 brioche buns
- 5 wonton wrappers (cut into half in strips)
- 1/2 cup neutral oil
Instructions
Make the spicy mayo: In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth. Set aside.
- Prepare the slaw: Combine the cabbage, carrots, scallions, and cilantro in a medium bowl. Whisk together the rice vinegar, sesame oil, soy sauce, honey, and a pinch of salt, then toss with the vegetables until evenly coated.
- Make the wonton chips: Add neutral oil to a small skillet. Slice wonton wrappers into 1/2 inch strips. When oil is hot, add strips. Cook for about 1-2 min or until the chips brown. It should happen pretty quickly. Transfer to a paper towel lined plate while you cook the tuna.
- Sear the tuna: Pat the tuna dry and brush all sides with soy sauce. Add sesame to a plate in an even layer. Coat all sides of the tune with the seeds. Heat the neutral oil in a cast-iron skillet over high heat until just smoking. Sear the tuna for about 30–45 seconds per side, leaving the center rare. Transfer to a cutting board and let rest for a minute before slicing thinly against the grain.
- Toast the brioche: Toast the brioche until golden and crisp.
- Assemble the sandwiches: Spread a generous layer of spicy mayo on each slice of brioche. Arrange the sliced seared tuna followed by a generous pile of sesame slaw. Top with crispy wonton strips. Finish with the remaining brioche bun. Slice and enjoy!
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