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6 pieces, 4 ounces (113 g) each, tuna steaks

1 tablespoon (15 mL) cracked Szechuan peppercorns plus ¼ teaspoon (1¼ mL),

finely ground

¼ cup (60 mL) low sodium tamari

¼ cup (60 mL) honey

1 tablespoon (15 mL) finely chopped fresh ginger

¼ cup (60 mL) mayonnaise

3 ounces (85 g) edamame puree, prepared

1 ounce (28 g) sunflower sprouts

3 radishes, thinly sliced

6 slices All But GlutenTM White Loaf, thawed

In a wide, shallow dish, whisk together cracked Szechuan peppercorns,

tamari, honey, ginger and ¼ cup (60 mL) water. Add tuna and turn to coat

on both sides.

Cover and refrigerate for 30 minutes.

In a small bowl, stir together mayonnaise, ground Szechuan peppercorns

and edamame puree.

Heat grill to medium high and cook until just heated through, 2-3 minutes

per side. Cool slightly and slice.

Toast bread, then spread with sauce and top with tuna steaks,

sunflower sprouts and radishes.

Szechuan tuna steak, seared to rare, sliced, served between two pieces of grilled All But GlutenTM White Bread, topped with edamame puree, sunflower sprouts and radish slices.

SEARED TUNA SANDWICH

INGREDIENTS PREP STEPS SERVINGS: 6

WANT TO TRY IT? ASK YOUR REP ABOUT THE ALL BUT GLUTENTM WHITE BREAD (10284)

CHEF’S TIPWith over 500% 4-year

menu penetration growth, "gluten-free" is one of the

fastest-growing sandwich descriptors!

Datassential Keynote Report: Sandwiches, 2017