SEARED TUNA STEAK
on a brioche roll with fresh arugula, avocado, crispy fried shallots and a spicy aioli sauce
Ingredients
serving size 2 people
1/2 lb tuna steak, cut into two 1/2 inch thick slices
2 brioche rolls
avocado, sliced
arugula or watercress
1 shallot, thinly sliced or mandolined
canola or vegetable oil
1/4 cup mayonnaise
1 tsp dijon mustard
1 clove garlic, grated
1 tsp sriracha
fresh lemon juice
salt and pepper
Recipe
Cut the tuna steak into two 1/2 inch thick slices. Salt and pepper both sides and sprinkle with lemon juice.
Fill a small sauce pan with an inch of canola oil. Heat until very hot. Add shallot slices. Keep them in constant motion with a fork until golden brown. Remove and set onto a plate covered with paper towel.
For the aioli, combine mayonnaise, sriracha, dijon mustard, grated garlic, and 1 tsp lemon juice. Mix until smooth.
Add 1 tbsp canola oil to non-stick pan on high heat. Sear the tuna on each side approximately 45 seconds (for rare).
To plate add a thin layer of aioli to both sides of the brioche bun, top with tuna, avocado, arugula or watercress, and fried shallots.
