8 Saint Louis Bread French rolls, sliced1 pound tuna steak, cut 1/2 inch thick 2 tablespoons vegetable oil Salt and freshly ground pepper to taste 1 1/2 Tablespoon wasabi powder 2 Tablespoons water 1 cup celery, thinly sliced 1 cucumber, peeled, seeded, and coarsely chopped 1/2 cup mayonnaise 2 teaspoons lime juice 3 cups field greens plus 1 small package watercress
Preheat the grill. Toast the rolls, cut side up about 5 minutes. Set aside. Brush the tuna with the oil; sprinkle with salt and pepper. Grill tuna about 8 minutes per inch of thickness. Let meat rest for 5 minutes and then slice diagonally.
In a medium bowl, stir together the wasabi powder and 2 Tablespoons water until it makes a paste. Add the chopped cucumber, celery, mayonnaise, and lime juice. Season with salt and pepper to taste.
Place greens on bottom of rolls, then slices of tuna next. Spoon the wasabi sauce over tuna and finish with the top half of the rolls. Serve at once.
Sue Stees of Saint Louis Bread Co.
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