Tuna sandwich

SERVES 4 AS A SNACK // PREP TIME 40 MINS // COOK 5 MINS (PLUS PICKLING, MARINATING)

“A play on a Japanese Katsu sando, we use sashimi-grade tuna loin cooked rare for a very decadent fish sandwich,” says McConnell.

2 x 200gm tuna steaks, 2cm thick

100 ml tsuyu (see note) or light soy sauce 50 gm samphire spears (see note)

or watercress

1 egg

1 egg yolk

40 ml milk

1 tbsp Dijon mustard

50 gm (⅓ cup) plain flour

50 gm panko breadcrumbs

100 ml canola oil

4 x 1cm-thick slices white bread, crusts

removed

50 gm softened salted cultured butter

PICKLED ONIONS

250 gm small red pickling onions, thinly

sliced

325 ml (1¾ cups) malt vinegar

125 gm demerara sugar

3 cloves

1 fresh bay leaf

½ tsp yellow mustard seeds

LEMON MAYONNAISE

2 egg yolks

1 tbsp Dijon mustard

Finely grated zest and juice of 1 lemon 250 ml (1 cup) grapeseed oil 1 For pickled onions, place onion in a bowl and sprinkle with 1 tsp fine salt. Cover and refrigerate (1 hour). Rinse under cool water, drain well and place in a 250ml jar. Meanwhile, combine remaining pickling ingredients with

125ml (½ cup) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil then pour mixture over onion, seal jar and cool to room temperature. Pickled onion can be stored in the fridge for 2 weeks.

2 Trim tuna steaks to the same size and shape as the bread. Place tuna in a shallow dish, add tsuyu and marinate, turning occasionally, in the fridge (1 hour). 3 For lemon mayonnaise, whisk egg yolks, mustard and lemon juice with a pinch of salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture begins to thicken. Add lemon rind and season with salt to taste.

4 Blanch samphire in a saucepan of boiling salted water (20 seconds). Refresh in iced water and drain well. Add 1 tsp finely chopped samphire to lemon mayonnaise and mix to combine. 5 Whisk egg, egg yolk, milk and mustard in a bowl. Place flour and breadcrumbs in separate bowls. Drain tuna and pat dry with paper towel. Dust tuna in flour, shaking off excess, dip into egg mixture, and then press evenly into breadcrumbs to coat. Place tuna on a tray and refrigerate until ready to cook.

6 Heat oil in a deep heavy-based frying pan over medium heat. Fry tuna until crisp and golden (30-40 seconds), then turn and cook other side until golden and tuna is cooked medium-rare

(30-40 seconds). Drain on paper towel and sprinkle with sea salt flakes.

7 Butter bread. Top 2 slices with a tuna steak, a spoonful of lemon mayonnaise, some pickled onion and samphire. Sandwich with remaining bread, pressing lightly, then halve and serve. Note Tsuyu is a Japanese seasoning sauce available from Asian grocers. Cocktail suggestion Party Sangria

(see recipe p91).