Ingredients:

  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.5 tsp smoked paprika
  • 1 pinch red pepper flakes
  • 4 6-oz Yellowfin (Ahi) Tuna Steaks
  • 2 tbsp avocado oil
  • 0.5 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 4 brioche buns, toasted
  • 2 cups wild arugula
  • 1 large heirloom tomato, sliced
  • 0.5 red onion, thinly shaved
  • 4 tbsp garlic aioli

Instructions:

  1. In a small saucepan over low heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the lemon zest, lemon juice, parsley, and smoked paprika. Remove from heat and set aside.
  2. Pat the tuna steaks extremely dry using paper towels. Brush both sides lightly with avocado oil and season generously with sea salt and cracked black pepper.
  3. Preheat your grill or pan to high heat (450°F / 230°C). For medium-rare, grill for 1.5–2 minutes per side (internal temp 115°F–120°F). For well-done, grill for 4–5 minutes per side (internal temp 145°F).
  4. During the last minute of cooking, liberally brush the garlic butter over the tuna steaks using a pastry brush.
  5. Place the split brioche buns on the grill for 30–60 seconds until golden brown and toasted.
  6. Assemble the sandwiches by spreading garlic aioli on the bottom bun. Layer with arugula, a tomato slice, and the grilled tuna steak. Top with shaved red onions and a drizzle of remaining garlic butter before closing the bun.