Combine mayonnaise and wasabi; set aside. Pat tuna steaks dry with paper towels; rub with oil and season with salt and pepper.
So easy. So cheesy. Skip canned tuna and give the classic tuna melt a gourmet twist with a seared tuna steak.
Servings and Ingredients
|½ c. Hy-Vee mayonnaise|
|1 tsp. prepared wasabi paste|
|2 (8-oz.)fresh ahi tuna steaks, 1-inch thick|
|1 tbsp. Hy-Vee canola oil|
|1 tsp. kosher salt|
|½ tsp. Hy-Vee black pepper|
|¾ c. Hy-Vee shredded Gruyere cheese|
|1 avocado, seeded, peeled, and sliced|
|¾ c. Hy-Vee shredded Cheddar cheese|
|4 (1/2-inch thick) slices Hy-Vee Bakery French Boule, or Pane Toscano bread|
|½ c. Hy-Vee salted butter, softened|
Things To Grab
- Small bowl
- Paper towels
- 12-inch skillet with lid
Heat a heavy 12-inch skillet over medium-high heat. Add tuna steaks. Cook 5 to 7 minutes or until seared and still pink in center, turning halfway through. Wipe skillet clean.
To assemble sandwiches, spread bread slices with wasabi mayonnaise. Layer Gruyere cheese, tuna, avocado, and Cheddar cheese on two bread slices. Add remaining bread slices, mayo sides down.
Spread softened butter on tops and bottoms of sandwiches. Heat same skillet over medium heat. Cook sandwiches, covered, for 3 minutes or until bottoms are toasted. Turn and cook, covered, 3 minutes more or until cheese is melted and bread is toasted. Cut each sandwich in half. Serve immediately.
Amounts Per Serving
- Total Fat: 58g
- Cholesterol: 130mg
- Sodium: 1300mg
- Total Carbohydrates: 18g
- Protein: 44g