Name: Hawaiian poké sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon soy sauce; 1 tablespoon sesame oil, plus extra for frying; juice 1 lime; 400 gram tuna loin; SRIRACHA MAYONNAISE; 1/2 cup japanese or regular mayonnaise; 2 tablespoon sriracha hot sauce (from asian food stores); SLAW; 2 cup carrot and white cabbage slaw mix; 2 tablespoon pickled ginger, sliced; 2 spring onions, white parts finely sliced, green tips reserved for garnish; 4 radishes, julienned; 1 tablespoon black and white sesame seeds; TO ASSEMBLE; 12 slider buns, split and toasted; 1/2 telegraph cucumber, thinly sliced

Hawaiian poké sandwich

A poké bowl is a Hawaiian dish consisting of raw fish on rice, a bit like a sushi salad. The fresh flavours of poké bowls are the perfect accompaniment to summer sun and cold beer. Here, the rice is replaced with soft white bread to carry all the flavours of this Hawaiian classic.

Serves 4

Prep

15M

Ingredients

2 tablespoon soy sauce

1 tablespoon sesame oil, plus extra for frying

juice 1 lime

400 gram tuna loin

SRIRACHA MAYONNAISE

1/2 cup japanese or regular mayonnaise

2 tablespoon sriracha hot sauce (from asian food stores)

SLAW

2 cup carrot and white cabbage slaw mix

2 tablespoon pickled ginger, sliced

2 spring onions, white parts finely sliced, green tips reserved for garnish

4 radishes, julienned

1 tablespoon black and white sesame seeds

TO ASSEMBLE

12 slider buns, split and toasted

1/2 telegraph cucumber, thinly sliced

Method

1.Mix together the soy sauce, sesame oil and lime juice. Cover tuna with the mixture and marinate for about 10 minutes.

2.Season the tuna with salt and pepper. Heat a frying pan on high heat. Add a dash of sesame oil and sear the tuna on all sides briefly so that it is still raw in the middle. Allow to cool slightly before slicing thinly.

3.Mix mayonnaise and sriracha into a cohesive sauce.

4.Toss together the slaw mix, ginger, spring onions (white part only), radish and sesame seeds with half of the sriracha mayonnaise.

5.Make your sandwiches by spreading all buns with the remaining sriracha mayonnaise. Lay a couple of cucumber slices on the bottom of each slider bun, followed by 30g of tuna per sandwich and a pile of slaw. Finish with sliced green spring-onion tips.

Women's Weekly Food

Ingredients

Method

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