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This seared ahi tuna sandwich feature panko and sesame-crusted tuna steaks seared until perfectly rare and served on toasted brioche buns with creamy avocado, arugula, quick-pickled red onions, and a garlicky sriracha soy mayo. They’re fresh, flavorful, and surprisingly easy to make in about 30 minutes.
Ahi tuna only takes about a minute per side to cook, making it one of the fastest proteins you can prepare. A light coating of panko and sesame seeds creates a delicate crunch while keeping the center buttery, and tender. Combined with creamy avocado, tangy pickled onions, and an UNDENIABLE sriracha mayo, every bite strikes the perfect balance of texture and flavor.
The homemade potato chips are optional, but they’re absolutely worth the extra effort. Thinly sliced and air-fried until crisp, they’re the perfect salty side for these restaurant-worthy tuna sandwiches.
If you’re a tuna lover, also try my tuna ceviche tacos, seared ahi tuna with cucumber salad, and my sesami tuna with cilantro lime aoli.
Table of Contents
Ingredient Notes and Substitutions
- Ahi tuna: Look for fresh yellowfin or bigeye tuna steaks about ¾-inch thick. Purchase from a trusted seafood market whenever possible.
- Panko breadcrumbs: Panko creates a light, crispy crust without overpowering the tuna.
- Sesame seeds: White sesame seeds add nuttiness and extra crunch. A mixture of white and black sesame seeds also looks great.
- Soy sauce: A quick coating of low-sodium soy sauce seasons the tuna while helping the panko and sesame mixture adhere. Tamari is a gluten-free substitute.
- Brioche buns: Soft, buttery brioche complements the rich tuna perfectly. Potato buns or sesame buns can also work.
- Arugula: Arugula provides freshness and a slight bite. Baby spinach, butter lettuce, or mixed greens also work well.
- Garlic sriracha mayo: This creamy sauce combines mayonnaise, fresh lime juice, soy sauce, garlic, and sriracha for a savory, tangy spread with just enough heat. Adjust the sriracha to your preferred spice level.
- Pickled red onions: Quick-pickled onions add acidity and crunch that brighten the entire sandwich. They can easily be made a day or two ahead.
- Homemade potato chips: Thinly sliced russet potatoes air-fry into crispy, golden chips that pair perfectly with the sandwich. Store-bought kettle chips make an easy substitute if you’re short on time.
See the recipe card for full information on ingredients and quantities below.
What to Look for When Buying Fresh Tuna
Both bigeye and yellowfin tuna fall under the “Ahi” tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink. Regardless, look for tuna that is vibrant in color and slightly shiny. Tuna that appears dull, matte, or browning is likely not as fresh. Color is not always going to be an indicator of freshness, but hopefully, it points you in the right direction.
Fresh tuna should smell like salty ocean air and virtually have no smell at all. Any offputting aromas are a bad sign. Always buy from trusted sources.
Expert Tips
- Buy FRESH tuna. Since the center remains rare, use fresh tuna from trusted sources.
- Don’t overcook the tuna. A hot pan and a quick 60 second sear per side creates a crispy crust while leaving the center perfectly rare.
- Pat the tuna dry first. Removing excess moisture helps the soy sauce coat evenly and allows the panko mixture to stick better.
- Use a smoking hot pan. Wait until the oil is shimmering or just beginning to smoke before adding the tuna for the best crust.
- Toast the brioche buns. A lightly toasted bun adds texture and helps prevent the mayo from soaking into the bread.
- Make components ahead. The pickled onions and sriracha mayo can both be prepared several days in advance, making assembly incredibly fast.
- Slice against the grain. If serving multiple sandwiches from a larger tuna loin, slice against the grain for the most tender bite.
More Tuna Recipes
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Ahi Tuna Sandwich
Ingredients
- 6 ounce yellowfin or bigeye tuna filet, roughly 3/4 inch thick
- 2 tablespoon sesame seeds
- 1/3 cup panko
- 2 tablespoon low sodium soy sauce
- oil for searing (avocado, canola, vegetable), or whatever high smoke oil you prefer
- arugula
- brioche bun
- 1 avocado, thin sliced
Garlic sriracha mayo
- 1/2 cup mayonnaise
- 1 lime or lemon, juiced
- 1 tablespoon soy sauce
- 1 garlic cloves, peeled
- 2-3 tsp sriracha
Pickled red onions
- 1 medium red onion, thinly sliced
- 1 teaspoon sugar
- ¾ cup white vinegar
- ¾ cup water
- Pinch of salt
Chips
- 1 russet potato, very thinly sliced
- olive oil
- salt and pepper, to taste
Instructions
For the pickled onions
- Thinly slice onions with knife or preferably a mandolin. Place sugar, salt, water, and vinegar in a saucepan and bring to a simmer. Pour directly over red onions in a heat safe mason jar. Cover and let cool. Store in fridge for at least 1 hour.
For the mayo
- Combine all mayo ingredients in a blender. Blend until smooth and creamy. If the sauce feels too thin, add more mayo as needed. Store in the fridge until ready to serve.
For potato chips
- Thinly slice potato with a mandolin (2mm), soak in cold water, swirl to remove starches, and pat completely dry. Toss with olive oil and salt. Air fry in batches with minimal overlap until golden. 350°F for 8-10 minutes. They will crisp as they cool. Season with salt and pepper to taste.
For the tuna
- Combine sesame seeds and panko on a plate. Mix. Dredge tuna in soy sauce until completely coated on all sides. Place in sesame/panko mix, covering on all sides.
- Heat oil in a skillet or pan over medium-high heat. Once the oil smokes, place filet face down and sear for 30-60 seconds. Flip and sear for an additional 30-60 seconds. Toast brioche in the pan and assemble.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
