Ahi Tuna Sandwich

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Panko sesame crusted ahi tuna served on toasted brioche with avocado, pickled red onion, arugula, and a simple garlicky lime and sriracha/soy sauce mayo.

Prep Time15

Cook Time15

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Shawn Williams

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

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.

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