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Everyone knows poke with rice, but how about bread? This is a mashup of a Japanese egg sando with spicy tuna poke.


  • 3 eggs
  • 10 oz. sushi-grade fresh tuna, cut into small cubes, about 1/4 inch
  • Maldon salt
  • 1/4 cup sweet onion, minced
  • 1/4 cup thinly sliced scallions
  • 1 1-inch piece fresh ginger, minced
  • 2 Tbs. masago
  • 2 Tbs. roasted sesame oil
  • 2 Tbs. Kewpie mayonnaise
  • 1 Tbs. usukuchi soy sauce
  • 1 Tbs. sambal
  • 1/2 tsp. oyster sauce
  • 1/2 tsp. sriracha sauce
  • 6 slices pain de mie


Bring a saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water, one at a time. Cook 7 minutes, adjusting heat to maintain a gentle boil. Transfer the eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack the eggs, and peel. Refrigerate to cool completely.

Place the tuna in a bowl, season with Maldon salt, and mix well. Add the onion, scallions, ginger, masago, sesame oil, mayonnaise, soy sauce, sambal, oyster sauce, and sriracha. Cover bowl with plastic wrap, and chill for 30 minutes.

Spread the spicy tuna mix evenly across 3 of the bread slices. Slice the eggs into halves, and place in the center of 3 of the slices. Spread tuna filling evenly over the egg and across the bread. Top with remaining bread slices. Cut into thirds, and serve.


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