Ingredients Jump to Instructions ↓

  1. 2 tablespoons sweet white miso paste

  2. 1 tablespoon vegetable, sunflower, or rice bran oil

  3. 1 teaspoon water

  4. 1 tablespoon rice wine vinegar Pinch fine salt

  5. 2 1/2-inch-thick tuna steaks or 1 large tuna steak, cut in half horizontally

  6. 2 tablespoons sesame seeds, divided

  7. 4 hot dog buns

  8. 1 head butter lettuce, leaves separated

  9. 1/4 cup Shallot & Cilantro Vinaigrette, for serving (recipe follows)

  10. 2 tablespoons fresh cilantro leaves, for serving For the Shallot & Cilantro Vinaigrette:

  11. 2 1/2 tablespoons rice wine vinegar

  12. 1 tablespoon light agave nectar

  13. 1 tablespoon soy sauce

  14. 1/4 cup vegetable or sunflower oil A few dashes of hot pepper sesame oil or your favorite hot sauce

  15. 2 shallots, peeled and very thinly sliced

  16. 1 tablespoon roughly chopped fresh

Instructions Jump to Ingredients ↑

  1. Preheat the grill or grill pan over high heat. Whisk together the miso, oil, agave, water, and rice wine vinegar. Season to taste with salt. Rub the tuna steaks all over with the mixture and place on the grill. Evenly sprinkle 1 tablespoon of the sesame seeds on the fish. Grill on the first side for 3 minutes, flip, and sprinkle the cooked sides with the remaining sesame seeds. Grill for an additional 3 minutes and then remove to a plate. I like the tuna to be just cooked through, but feel free to grill for less time if you prefer it medium or even rare. To serve, grill or toast the buns. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into 1/2-inch slices across the grain and evenly distribute on the lettuce. Drizzle each sandwich with a tablespoon of the vinaigrette, being sure to get plenty of sliced shallots in each spoonful, and sprinkle with the cilantro leaves. Close each sandwich with the top halves of the buns and serve with lots of napkins. To make the Shallot & Cilantro Vinaigrette: Whisk the vinegar, agave, and soy sauce together. While whisking, drizzle in the vegetable oil. Add the hot pepper sesame oil to taste and stir in the shallots and cilantro. If you make this in advance, be sure to stir it well before serving.


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