Ingredients:

• ½ cup mayo
• 1 tsp wasabi paste
• 2 (8oz) fresh tuna steaks (1” thick)
• 1 Tbsp canola oil
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup gruyere cheese
• 1 avocado seeded, peeled, and sliced
• ¾ cup shredded cheddar cheese
• 4 pieces (1/2” thick) French boule or pane toscano bread
• ½ cup salted butter, softened

Combine mayonnaise and wasabi; set aside. Pat tuna steaks dry with paper towels; rub with oil and season with salt and pepper.

Heat a heavy 12-inch skillet over medium-high heat. Add tuna steaks. Cook 5 to 7 minutes or until seared and still pink in center, turning halfway through. Wipe skillet clean.

To assemble sandwiches, spread bread slices with wasabi mayonnaise. Layer Gruyere cheese, tuna, avocado, and Cheddar cheese on two bread slices. Add remaining bread slices, mayo sides down.

Spread softened butter on tops and bottoms of sandwiches. Heat same skillet over medium heat. Cook sandwiches, covered, for 3 minutes or until bottoms are toasted. Turn and cook, covered, 3 minutes more or until cheese is melted and bread is toasted. Cut each sandwich in half. Serve immediately.