Teriyaki Glazed Yellowfin Tuna Sandwich Recipe

Make the teriyaki glaze

In a small saucepan combine 0.25 cups low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon grated ginger and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat, stirring so sugar dissolves, for 3–4 minutes.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Whisk slurry into simmering sauce and cook 1 minute until slightly thickened. Remove from heat and set aside (sauce will thicken more as it cools). Reserve 2 tablespoons of the glaze for brushing after cooking and keep the rest for serving.

Season and sear tuna

Pat tuna steaks dry with paper towel. Lightly season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.

Add tuna steaks and sear 1.5–2 minutes per side for rare (adjust 3 minutes per side for medium). During the last 30 seconds of cooking, brush both sides with about half of the reserved 2 tablespoons glaze so it caramelizes slightly. Remove tuna from pan and let rest 3 minutes, then brush with remaining reserved glaze.

Thinly slice the English cucumber (use a mandoline or knife) into 1/8-inch rounds. Place slices into a bowl and sprinkle with 1/4 teaspoon kosher salt. Toss and let sit 5 minutes, then gently squeeze out excess liquid and return to the bowl.

Whisk together 2 teaspoons rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1/8 teaspoon red pepper flakes until sugar dissolves. Pour dressing over the drained cucumber and toss to coat. Refrigerate while finishing the tuna.

If using mayo, lightly spread 1 teaspoon mayonnaise on the cut side of each roll top and bottom. Layer 2 leaves of lettuce or baby spinach on the bottom half of each roll.

Slice each tuna steak crosswise into 3–4 thick slices. Place tuna slices atop the lettuce on each roll, dividing evenly.

Spoon a generous portion of the cucumber salad over the tuna on each sandwich (about half the cucumber salad per sandwich).

Scatter 1 tablespoon thinly sliced scallions and 1 tablespoon crushed roasted peanuts over each sandwich. Squeeze a little lime juice from the lime wedge over the top if desired.

Close the sandwiches, press lightly, and serve immediately with remaining teriyaki glaze on the side for dipping or drizzling.