Ahi Tuna Sliders Recipe
black squid ink brioche, foie gras, spicy aioli
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Ingredients
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Brioche Buns
Foie Gras
Spicy Aioli
Ahi Tuna
Method
Prepare the Brioche Buns
- 1
Bake the Brioche
Preheat your oven to 375°F (190°C). Place the black squid ink brioche dough into the oven and bake according to the package instructions or until golden brown. Allow them to cool on a wire rack.
Make the Spicy Aioli
- 2
Combine Ingredients
In a mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Sriracha sauce, 1 tablespoon of lemon juice, 1 teaspoon of minced garlic, and salt to taste. Mix thoroughly until smooth. Refrigerate until ready to use.
Prepare the Ahi Tuna
- 3
Sear the Tuna
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the 12 ounces of sushi-grade Ahi tuna with salt and freshly ground black pepper on both sides. Once the oil is hot, sear the tuna for about 1 minute on each side for rare, or longer if you prefer it more cooked. Remove from heat and sprinkle sesame seeds over the tuna while it's still warm.
Assemble the Sliders
- 4
Build the Sliders
Slice the cooled black squid ink brioche buns in half. Spread a generous amount of spicy aioli on the bottom half of each bun. Slice the seared Ahi tuna into thin pieces and layer them on top of the aioli. Add a slice or a small piece of foie gras on top of the tuna. Place the top half of the bun over the foie gras to complete the slider.