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Marinade slightly adapted from Simply Recipes:
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Combine soy sauce, sesame oil, ginger, rice vinegar and garlic in a 13x9 dish.
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Place the tuna steaks into the marinade and coat evenly.
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Cover with plastic and keep in the fridge for about 40 minutes.
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Use this time to prep the rest of the ingredients.
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Toast the sesame seeds in a small pan over medium heat, watching them carefully as they burn really easily, about 5 minutes with regular stirring.
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Remove pan from heat and set aside.
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Heat the canola oil in a pot.
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Fill the pot about 2 inches from the bottom with oil.
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When the oil reaches 375 F, drop a wonton square into it and let it cook for about 40 seconds and then use tongs to flip it over and cook for another 20 seconds.
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Transfer to a paper towel-lined plate.
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Make as many as you like, theyre great for snacking on and I loved using them as chips for the avocado I served with this sandwich.
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Put the wasabi powder into a small bowl and using just a bit of water, mix to make a paste.
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Mix the paste into the mayonnaise.
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Taste and adjust the ingredients.
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If its too hot add some more mayonnaise.
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If not hot enough, just add some more paste.
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Set aside.
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In a pan over medium heat, melt the butter.
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Add the mushrooms and saute them until cooked, about 7 minutes.
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When done, set aside.
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Heat the grill to a high heat.
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Take the tuna and sprinkle each steak liberally with the sesame seeds.
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Place each steak on the grill.
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Grill for about 1 1/2 minutes and turn them over, continue cooking for another minute or so.
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Grill it longer if you prefer them less on the rare side.
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Transfer tuna to a plate.
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Spread each bun with some wasabi mayonnaise.
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Place a piece of tuna on top, followed by a couple of wontons.
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Top with some mushrooms and crunchy sprouts.
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I made some chopped avocado with sesame oil and sesame seeds to go alongside the sandwich.
