Ahi Tuna Sandwich with Wasabi Mayo & Pickled Onion
Sliced Ahi Tuna Sandwich with Wasabi Mayo
This sandwich layers sliced yellowfin tuna on toasted ciabatta or sourdough with avocado, arugula and pickled onion. It serves two and takes about 30 minutes with thawed, portioned fish, depending on thickness and equipment.
Ingredients for Two Sandwiches
- 2 yellowfin tuna portions, about 5–6 oz each and roughly 1 inch thick
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon neutral cooking oil
- Black or white pepper to taste
- 2 ciabatta rolls or 4 slices sourdough bread
- 1 small avocado, sliced
- 1 cup arugula or baby spinach
- ¼ cup prepared pickled red onion, drained
- Optional cucumber or radish slices
Wasabi Mayo
Mix 3 tablespoons mayonnaise with 1 teaspoon prepared wasabi and 1 teaspoon soy sauce. Start with less wasabi if desired. Refrigerate in a clean dish until assembly.
Cook the Tuna
- Prepare toppings separately from raw fish. Mix soy sauce, sesame oil, rice vinegar and ginger in a dish, coat the tuna and refrigerate for about 15 minutes for flavor.
- Lift fish out and blot excess marinade. Discard the used marinade. Season lightly with pepper; the sauces already add salt.
- Heat cooking oil in a skillet over medium-high heat. Brown the fish on both sides, reducing heat as needed to finish the centers without burning the outside.
- Check the thickest part with a thermometer and cook to 145°F internally. Transfer to a clean board and slice across the grain, choosing a thickness that lets the pieces hold together.
FoodSafety.gov recommends 145°F for fish, including tuna. A brief sear can leave a raw center; a “sushi-grade” name does not make that equivalent to the cooked preparation here.
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Assemble and Serve
- Toast the bread or split rolls. Divide the wasabi mayo between them.
- Layer greens, avocado and half the sliced fish on each sandwich.
- Add drained pickled onion and optional cucumber or radish. Close and serve promptly.
Drain wet toppings and avoid adding excess sauce to keep bread from becoming soggy. A wrap is another option; use smaller pieces of fish so it folds cleanly. Replace wasabi mayo with a little Sriracha mayo or lemon mayonnaise if preferred.
Preparation Ahead
Prepare the sauce and vegetables ahead and keep refrigerated as appropriate. Slice avocado and assemble near serving. If cooking fish ahead, cool promptly under refrigeration; do not leave it on the counter until completely cold. Its original storage history still applies after sandwich assembly.
Choose Your Tuna Format
Frozen Yellowfin Steaks offer 5 lb and 10 lb total orders, not two-portion packs. Fresh Yellowfin Steaks are another option; account for any selected flavor before adding marinade.
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Follow package thawing and wrapping directions and the tuna storage guide. Canned tuna does not produce sliced steaks; for a flaked filling, use albacore salad and sandwiches.
For a whole-steak bun format, see ahi tuna burgers. Browse the Tuna Collection. Check sauce and bread labels for allergens, including fish, egg, soy, wheat and sesame.
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