West Australian seafood is fantastic quality, and the Sandgropers' love of a bread roll is well documented. Why not put them together?
1 tuna steak (about 200g, 2cm thick)
1 tsp olive oil
6 bread rolls
8 large cooked prawns, peeled and cleaned, cut into 2cm pieces
butter lettuce leaves
2 tbsp finely shredded parsley
lemon wedges, to serve
Spicy cocktail sauce
1 cup good-quality mayonnaise
½ cup tomato sauce
¼ cup sour cream
2 tbsp Worcestershire sauce
1 tbsp sriracha
1. Combine all the ingredients for the cocktail sauce and set aside.
2. Cut the tuna steak into rectangular batons where the ends are 2cm square. Season well with salt and pepper. Heat a frying pan over high heat and add the olive oil. Sear the tuna for just 20 seconds on each side, then remove from the pan and rest. Refrigerate until ready to use.
3. Cut the tuna into thick slices and fill the bread rolls equally with the tuna slices, prawn pieces and lettuce. Drizzle generously with the cocktail sauce and scatter with parsley. Serve with lemon wedges.
Also try: Adam Liaw's green parmy