Wasabi Tuna Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
8

This extraordinary tuna sandwich is full of spicy goodness. The wasabi gives it an extra kick. Root vegetable chips add some mellow crunch.

Ingredients

3⁄4 cup mayonnaise
3 tbsp. wasabi paste
3 tbsp. rice wine vinegar
2 large red onions, diced finely
8 celery stalks, diced finely
4 red peppers, diced finely
24 oz. oil-marinated tuna
1⁄2 cup black sesame seeds, toasted
4 small flat loaves peasant bread
Daikon sprouts, as needed

Steps

1. In a small bowl, whisk together mayonnaise, wasabi paste and rice wine vinegar; reserve.

2. In a large bowl, combine red onions, celery, red peppers, tuna and sesame seeds. Fold in mayonnaise; season to taste.

3. Slice loaves twice to make two sandwiches each. Line bottom piece with daikon sprouts and generously top with tuna mixture. Serve with Asian crackers or root vegetable chips, if desired.

More From FoodService Director

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources