Dugald's Grilled Ahi Tuna Sandwich Recipe

Prepare the tuna

Pat the ahi tuna steaks dry with paper towels. Trim any sinew. Place the steaks in a shallow dish or a zip-top bag.

Make the marinade by whisking together soy sauce, sesame oil, lemon juice, minced garlic, grated ginger, black pepper and kosher salt in a small bowl until combined.

Pour half of the marinade over the tuna, reserving the other half for basting and finishing. Turn the steaks to coat, cover (or seal the bag) and refrigerate 20–30 minutes (no more than 30 minutes to avoid cooking the fish in the marinade). Remove tuna from fridge 10 minutes before grilling to come closer to room temperature.

Prepare the grill and bread

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). Brush cut sides of ciabatta rolls lightly with olive oil and spread the softened butter thinly on the top halves. Place rolls, cut side down, on the grill for 1–2 minutes until nicely charred and toasted; remove and keep warm.

Make the quick spicy mayo

In a small bowl mix mayonnaise, sriracha (start with 1 tsp and adjust to taste) and lemon zest until smooth. Taste and add a pinch of salt if needed. Refrigerate until assembly.

Slice the tomato into 1/4-inch rounds, thinly slice red onion, and slice the avocado. Toss mixed greens with a drizzle (about 1 tsp) of olive oil and a pinch of salt and pepper just before assembling.

Oil the grill grates well (use an oil-soaked paper towel and tongs). Remove tuna from marinade and pat lightly to remove excess (reserve marinade). Place tuna steaks on the hot grill. For a medium-rare center with a nicely seared exterior, grill 1.5–2 minutes per side (total 3–4 minutes) for steaks about 3/4–1 inch thick. For rarer, shorten time; for more done, add 30–60 seconds per side. Do not move the steak while searing to get good grill marks.

During the last 30 seconds on the second side, brush with some of the reserved marinade to glaze. Remove tuna from the grill and let rest 2–3 minutes; the center should remain pink for a classic ahi sandwich. Sprinkle lightly with flaky salt and freshly ground black pepper.

Spread a generous layer (about 1.5 tbsp) of the spicy mayo on both toasted bread halves (bottom and top).

Place a handful (about 1/2 cup) of dressed mixed greens on the bottom half of each roll. Layer 2–3 slices of tomato, a few rings of red onion, and slices of avocado.

Slice each rested tuna steak against the grain into 1/4–1/2-inch thick slices. Arrange the tuna slices on top of the avocado and vegetables. Sprinkle with toasted sesame seeds if using and a light squeeze of fresh lemon juice.

Top with the other half of the roll, press gently, and serve immediately with lemon wedges on the side.

Serve each sandwich with an extra lemon wedge. Optional sides: kettle chips, a small green salad, or fries.

Leftovers: keep tuna slices separate from bread in an airtight container in the refrigerator up to 24 hours and reassemble just before eating to prevent soggy bread.