Seared Ahi Sandwich Recipe

1. Season

Pat the 6 oz ahi tuna steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 5–10 minutes.

2. Sear

Heat a heavy skillet or cast-iron pan over high heat until it is very hot (about 2–3 minutes). Add 1 tablespoon olive oil and swirl to coat. Place the tuna steak in the pan and sear without moving for 45–60 seconds to form a brown crust. Flip and sear the other side for 30–45 seconds for rare (internal should remain cool/rare). Remove from pan and let rest 2 minutes. Slice crosswise into 1/4-inch slices if serving open or leave whole for a steak-style sandwich.

3. In a medium bowl combine 1 cup shredded green cabbage, 1/2 cup shredded red cabbage, 1/4 cup shredded carrot and 2 tablespoons chopped cilantro.

4. Add 1 tablespoon lime juice, 2 teaspoons mayonnaise, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss well to evenly coat. Taste and adjust seasoning or lime if desired. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

5. In a small food processor or with an immersion blender, combine 2 tablespoons drained sun-dried tomatoes, 6 basil leaves, 1/4 cup mayonnaise, 1 tablespoon grated Parmesan, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/8 teaspoon red pepper flakes and 1/8 teaspoon salt. Pulse/blend until smooth and emulsified. Scrape into a bowl and taste; adjust salt or lemon as needed. Refrigerate until assembly.

6. Butter the cut sides of the brioche bun (1 tsp butter) and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Spread 1–2 tablespoons of the sun-dried tomato pesto aioli on the bottom bun.

7. Place a small handful (about 1/4 cup) of baby arugula or mixed greens over the aioli. Set the seared ahi steak (whole or sliced) on top of the greens.

8. Top the ahi with about 1/3–1/2 cup taco slaw (adjust to preference). Spoon an additional teaspoon of aioli over the slaw if desired for extra flavor.

9. Close the sandwich with the top bun, press gently, and serve immediately. Offer a lemon wedge to squeeze over the tuna for added brightness.