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1. Heat grill pan.
2. For the vinaigrette, combine the rice wine vinegar, ginger, sugar and shallot in a small bowl; set aside
3. Brush tuna with oil; sprinkle with salt. Grill on medium heat 2-1/2 minutes to 3 minutes per side for medium-rare. Set aside; keep warm.
4. For the Asian Mayonnaise, combine all mayonnaise, soy sauce, wasabi paste and garlic in cup. Spread evenly on four slices bread; set aside.
5. Toss salad greens with vinaigrette in bowl; divide and arrange evenly on remaining bread slices. Arrange tuna steaks on greens. Top with reserved bread. Cut sandwiches in half. Serve with sesame noodles, if desired. Makes 4 servings.