Grilled Ahi Club Recipe

Prep Tuna

Pat the ahi tuna steaks dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil so the spice will adhere.

Season

Combine 2 tsp cajun seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Sprinkle the mixture evenly over both sides of the tuna, pressing gently to adhere.

Preheat Grill

Preheat a gas or charcoal grill to high (about 450–500°F / 230–260°C). If using a grill pan or cast-iron skillet, heat it over high heat and brush with 1 tablespoon neutral oil so it’s just smoking.

Grill Tuna

Place tuna on the hot grill and sear for 1.5–2 minutes per side for rare (center pink), 3–4 minutes per side for medium, depending on thickness (about 3/4–1 inch). Avoid overcooking; tuna is best slightly pink inside. Remove from grill and let rest 3 minutes, then slice crosswise into 1/2-inch thick strips for assembly. Squeeze a light squeeze of lemon over if desired.

In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust salt, pepper or lemon to taste. Refrigerate until assembly so flavors meld.

Cook Bacon

While the grill preheats, cook 8 strips thick-cut bacon in a skillet over medium heat until crisp (about 8–12 minutes), turning as needed. Transfer to paper towels to drain and keep warm.

Toast Buns

Butter the cut sides of 4 potato buns with the 2 tablespoons butter. Place buttered sides down in a clean skillet over medium heat or on the grill for 1–2 minutes until golden and toasted.

Prepare Veggies

Slice the tomato into 8 slices, separate 8 lettuce leaves, and thinly slice 1/2 red onion into rings. If using pickles, have them ready.

Build the Club

Spread a generous tablespoon of garlic aioli on both the top and bottom bun. On the bottom bun layer 2 lettuce leaves, 2 tomato slices, a few rings of red onion, 2 strips of bacon, and 3–4 slices of grilled ahi (or enough to cover). Top with more aioli on the top bun and close.

Serve

Repeat to make 4 sandwiches. Serve immediately with lemon wedges and pickles on the side, or with your choice of fries or salad.

If any tuna remains, reserve wrapped in foil to keep warm for up to 10 minutes. Clean and oil the grill grates after use. Estimated leftover grilled tuna can be served chilled the next day in salads or bowls.