Asian tuna dog
2 green onions, thinly sliced
1 clove garlic, minced
1 piece (1/2-inch long) ginger root, peeled, minced
Never miss a local story.
Juice of 1/2 lemon
2 tablespoons soy sauce
1 tablespoon each: toasted sesame seeds, Asian sesame oil, olive oil
1 pound sushi-grade ahi tuna, minced
4 hot dog buns
2 tablespoons prepared wasabi mayonnaise
1/3 cup prepared kimchi
2 tablespoons pickled ginger
Makes 4 servings.
Mix the green onions, garlic, ginger, lemon juice, soy sauce, sesame seeds, sesame oil and olive oil in a medium bowl; fold in the tuna just until combined.
Lay out a square piece of plastic wrap; place one-fourth of the tuna mixture along one side of the wrap. Roll up to create a sausage; twist ends of wrap to seal. Repeat with remaining tuna mixture. Refrigerate 30 minutes.
Heat a skillet or grill pan over medium-high heat. Carefully remove plastic wrap from tuna. Cook, turning slowly, until all sides are seared, 1-2 minutes, or to desired doneness. Place the tuna dogs in buns. Garnish with wasabi mayonnaise, kimchi and pickled ginger.
Nutritional information per serving: 434 calories, 45 percent of calories from fat, 21 g fat, 4 g saturated fat, 48 mg cholesterol, 26 g carbohydrates, 32 g protein, 1,120 mg sodium, 2 g fiber.