1 tuna steak
100 grams of ikura (salmon eggs)
2 cloves of garlic
1 loaf of challah bread
1 heaping tbsp of white miso
1 tsp Dijon mustard
2 tsp rice wine vinegar
2 tsp maple syrup
2 tbsp sesame oil
2 tsp tamari
2 tsp yuzu (can use lime of not available)
3 tbsp white sesame seeds
½ teaspoon of Korean chili flakes (or similar)
½ teaspoon of Kelp Powder
1 bunch of chives finely chopped
1 handful of baby coriander or shiso
Chop the tuna into chunky ½ inch pieces. Be careful not to chop so fine that is mushy. Add to a large mixing bowl. Finely dice your shallot and add to the tuna. Grate the garlic and add to the mixture. Finely chop the chives and mix well. Set aside to make the dressing.
In another mixing bowl add the miso, mustard, vinegar, maple syrup, sesame oil, tamari, and yuzu. Mix well and season to taste. Add about half of the mixture to the tuna. The remaining can be kept to dress salads or vegetables and will keep well in the fridge for a few weeks. Add the sesame seeds to the tuna mixture and mix well. Set side.
Slice your challah bread into thick slices and heat a grill pan. Toast lightly. Add the tuna on top of each slice. Spoonful over it about a tablespoon of the ikura onto each slice. Sprinkle lightly with the chili flakes, kelp, and coriander. Place another slice of challah on top to finish your sandwich.