INGREDIENTS

Ginger-Wasabi Mayo: (Makes 1½ quarts)
¼ cup wasabi powder
¼ cup water
1 quart mayonnaise
1½ cups pickled ginger
2 tablespoons sesame oil
¼ cup lime juice
2 tablespoons soy sauce

Asian Slaw: (Makes about 3 quarts)
2½ heads napa cabbage, shredded
5 carrots, grated
¾ head purple cabbage, shredded

Spicy Asian Dressing: (Makes about 1 gallon)
2¼ cups rice wine vinegar
3/4 cup sherry vinegar
3 ounces red wine vinegar
1½ pints soy sauce
3/4 cup hoisin sauce
3/4 cup sambal
6 tablespoons minced fresh ginger
4 cups pickled ginger (rinsed and strained)
3 cups chopped green onions
3/4 cup honey
1½ pints sesame oil
3 ounces lime juice
7 cloves garlic

Tuna:
8 5-ounce pieces sushi-grade ahi tuna
Soy Sauce

To Assemble and Serve:
8 egg buns, toasted

METHOD

For the Ginger-Wasabi Mayo:
Mix all the ingredients together and set aside in the refrigerator.

For the Asian Slaw:
Mix all the ingredients together and set aside in the refrigerator.

For the Spicy Asian Dressing:
Combine all the ingredients and blend with an immersion blender.

For the Tuna:
Prepare a grill. Marinate the tuna in soy sauce for about 30 seconds. Grill the tuna on a high temperature grill for 30 seconds on each side.

To Assemble and Serve:
Lightly toast the egg buns. Toss the Asian slaw with the spicy Asian dressing.  Apply a generous amount of the Ginger-Wasabi Mayo to the egg buns. Top with the dressed slaw. Place the tuna on top of the slaw, and add some slaw on top of the tuna.