Recipe: Croque with Yellowfin Tuna and Wasabi Mayonnaise

Since we are chatting about food, the recipe Gom posted this week reminded me of another one, also surprisingly delicious. (This recipe is from the wonderful "Cooking with David Burke" cookbook. The picture is mine.)


Croque with Yellowfin Tuna and Wasabi Mayonnaise

"Croque" comes from the famous Croque Monsieur, a cheese-and-ham sandwich sautéed in butter until crisp. This recipe is a variation of that, with a unexpected and unique filling: yellowfin tuna and wasabi-made mayonnaise!

You can cut the croques into quarters and serve them as h'orderves.

Ingredients:

Yield: 4 servings

2 tablespoons water
2 tablespoons wasabi powder
1 egg yolk
1/2 cup Ginger Oil
8 slices white bread
1/2 pound yellowfin tuna, cut into 4 slices, approximately the same size as bread slices
Coarse or kosher salt and freshly ground pepper to taste
Ginger Oil for sautéing

Ginger Oil:
1/2 cup of fresh ginger
1 1/2 cups grapeseed oil or olive oil
Coarse or kosher salt and freshly ground pepper to taste

Preparation:

Ginger Oil:

Combine ingredients in a saucepan and simmer over low heat for 5 minutes.
Allow oil to cool before using in the mayonnaise.

Croque:

Combine water and wasabi powder in a bowl and mix. Add egg yolk and whisk. Slowly add Ginger Oil, whisking together until mixture thickens into a mayonnaise.

Spread Wasabi Mayonnaise on 8 slices of bread.

Place a slice of tuna each on 4 of the bread slies. Season to taste. Cover with remaining bread slices.

Heat Ginger Oil in a sauté pan, preferably with a nonstick surface. Sauté sandwiches over low heat, turning so that bread is a golden brown. Do not overcook. Tuna should be rare or, at most, medium-rare.

Remove sandwiches from pan, using a slotted spatula, and drain on paper towels. Salt to taste. Cut sandwiches into quarters.