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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: rcoen
½ cup mayonnaise
6 tablespoons fresh lime juice, divided
⅓ cup drained pickled ginger from jar
1 tablespoon plus ¼ cup soy sauce
2 teaspoons wasabi paste
½ teaspoon sesame oil
1 ¼ cups paper thin slices red cabbage
1 ¼ cups paper thin slices Napa Cabbage
1 ¼ cups shredded carrots
4 6 ounce 1 inch thick ahi tuna steaks
4 3 to 4 inch diameter hamburger rolls or egg buns, split in half
room temperature butter
Blend mayonnaise, 2 tablespoons lime juice, ginger, 1 tablespoon soy sauce, wasabi paste, and sesame oil in processor until smooth. Season to taste with salt and pepper. (Can be made 1 day ahead. Transfer to bowl, cover, and chill.) Mix red cabbage, Napa cabbage, and carrots in medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper. Place tuna on plate. Pour ¼ cup soy sauce over; turn to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally. Prepare barbecue (medium high heat). Spread cut sides of rolls with butter. Grill, buttered side down, until golden. Transfer rolls to 4 plates. Spread cut sides with wasabi mayonnaise. Mound ¼ cup cabbage slaw on each roll bottom. Grill tuna until cooked to desired doneness, 1 to 2 minutes per side for medium rare. Place tuna on cabbage atop rolls. Top with another ¼ cup cabbage slaw, then roll tops.