One of the wonderful thing of making scones for a living (We run The Scone Company), is that sometimes we have to experiment with new flavors. This sandwich includes a savory scone we made as an experiment, which has goat cheese, chives and cracked pepper and salt on top. It was delicious and although the goat cheese melted too much, it still left a nice flavor in the scone. This is one of our test-sandwiches – a seared ahi tuna sandwich with Mr. Stripey tomatoes, a bit of garlic mayo and a smidgen of pesto.
- 1 savory scone
- 3 slices of seared tuna
- 1/2 tomato
- 3 tsp roasted garlic mayo
- 2 tsp pesto
Cut the scone in half, then spread 1 tsp pest on the bottom half. Place the seared tuna slices on top, and spread the garlic mayo on the tuna. Cut three slices of tomato and add to the sandwich. On the top piece of the scone, smear the last tsp pest, then close the sandwich and enjoy.
- 1 slice of sushi quality tuna
- 5 tbs sesame seeds
- salt and pepper
Buy a piece of sushi-quality tuna. Wipe it clean. Spread the sesame seeds on a plate, and add a little salt and pepper. Gently squeeze the tuna into the mix, on all sides and on edges, until it’s completely covered in sesame seeds. Wrap it tightly in plastic foil, and place in the refrigerator for half an hour. Heat a skillet on medium heat with 1 tbs olive oil. When the skillet is hot, sear the tuna in the oil for about 2.5 minutes on each side. If should be raw in side, light brown on the outside, and barely cooked along the edges. Look at the photos to get an idea of hot little it’s actually cooked. This is why it’s very important to get good quality tuna since you will be eating the middle of it raw.
Let it cool and then slice the tuna for the sandwich.