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When I had my first Banh Mi sandwich — a Vietnamese staple, with a grilled protein, a creamy sauce, and pickled vegetables — I knew I had to make a Pesach version. This “sandwich” is sensational!
2 slices fresh tuna, 3/4 inch thick
kosher salt
pepper
2 tablespoons vegetable oil
few sheets of Yehuda Matzo
fresh chopped cilantro (optional)
jalapeño, thinly sliced
1/2 cup Gefen Mayonnaise
juice of 2 limes
1/4 teaspoon salt
1 teaspoon curry (see note)
Place tuna on a cutting board. Season both sides well with salt and pepper.
Preheat a skillet over high heat; add oil, then sear tuna for one to two minutes on each side. Once cooled, slice into quarter-inch slices.
To assemble, spread matzo with a nice amount of Curry Lime Mayonnaise (recipe follows).
Add a layer of sliced tuna; top with Gefen pickled beets. You can also add cilantro, and for a hotter flavor add sliced fresh jalapeño.
In a bowl, whisk all ingredients together; set aside.
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