Grilled Ahi Tuna Sandwich Recipe

Prepare marinade

In a shallow dish or bowl, whisk together soy sauce, fresh lime juice, sesame oil, olive oil, minced garlic, black pepper and 1/4 tsp salt until combined.

Marinate tuna

Pat tuna steaks dry with paper towels. Place steaks in the marinade and turn to coat both sides. Marinate at room temperature for 10–15 minutes or in the refrigerator for up to 30 minutes. Do not marinate longer than 30 minutes or the acid will begin to cure the fish.

Preheat grill or pan

About 10 minutes before you plan to cook, preheat a grill or heavy skillet (cast-iron) over high heat until very hot. If using a grill, oil the grates; if using a skillet, add 1 tsp oil and swirl to coat.

Sear the tuna

Remove tuna from marinade and let excess drip off. Place steaks on the hot grill or skillet. For a classic ahi sandwich with rare center: sear 1.5–2 minutes per side for 1-inch-thick steaks (adjust time for thickness). For medium-rare, sear 2.5 minutes per side. Do not move the steaks while searing to get a good crust. Internal temp for rare ~110–115°F, medium-rare ~120–125°F.

Rest and slice

Transfer seared tuna to a cutting board and let rest 3–5 minutes. Slice the steaks thinly across the grain into 1/4-inch slices for sandwich assembly.

While the tuna is marinating or searing, combine mayonnaise, sriracha, lime zest, honey (or agave) and 1/8 tsp salt in a small bowl. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble.

In a bowl, whisk rice vinegar, water, sugar and 1/4 tsp salt until sugar dissolves. Add the thinly sliced red cabbage and julienned carrot and toss to coat. Let sit at least 10 minutes to lightly pickle; for best flavor, refrigerate 30 minutes to 1 hour. Drain any excess liquid before assembling.

Toast the bread: split ciabatta rolls or buns and brush cut sides lightly with butter or olive oil. Toast on the grill or in a skillet until golden brown and crisp, about 1–2 minutes.

Build the sandwich: spread a generous layer (about 1–2 tbs) of spicy mayo on the bottom half of each roll. Top with a handful of mixed greens, then arrange 3–4 slices of seared ahi per sandwich. Pile on 1/3–1/2 cup pickled cabbage slaw, sprinkle toasted sesame seeds if using, and squeeze a little lime over the tuna if desired. Close with top bun.

Serve immediately while tuna is still slightly warm. Provide extra lime wedges on the side.

Optional: drizzle a little extra sesame oil or soy over the tuna slices for added sheen, and sprinkle additional black pepper or sesame seeds to taste.