The Biz

THE BIZ
(hot sandwich from the Dilly Deli)

1 6-8 oz fresh ahi tuna steak
2 TBS ginger soy glaze
handful of bean sprouts
¼ fresh avocado, sliced thin
wasabi aioli to taste
2 slices focaccia bread
In a medium sauté pan, sprayed w/pan release, sear tuna steak to medium rare. After cooking, brush both sides lightly with ginger soy glaze. Lightly toast bread and place tuna steak on one slice. Add avocado slices and bean sprouts. Top with wasabi aioli and 2nd slice of toasted bread.

GINGER SOY GLAZE
2 cups water
1/2 oz chicken base
2TBS cup soy sauce
2 tsp fresh ginger
2 TBS corn starch
¼ cup water
1 tsp each black and white sesame seeds
In a medium saucepan, bring water, chicken base, and soy to a boil. In a separate bowl, mix ¼ cup water & cornstarch. Whisk mixture into boiling mixture. Let thicken, then add ginger and sesame seeds.

WASABI AIOLI
1 cup mayonnaise
3 tsp wasabi powder
1 tsp salt
1 tsp white pepper
1 TBS sesame oil
Combine all ingredients , except for oil in a food processor. Slowly drizzle oil into mixture until smooth and creamy.