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–+ servings
stacked tuna crunch sandwich

Tuna Crunch Sandwich

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!
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Ingredients

Serves 2 sandwiches

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!