Blackened Tuna Sandwiches with Lemon Aioli and Avocado

Blackened Tuna Sandwiches with Lemon Aioli and Avocado

Serves 2

• 3/4 to 1 pound very fresh tuna
• 2 brioche-type buns
• 1/2 avocado, sliced
  
• 1 recipe blackening seasoning
• 1 recipe lemon-garlic aioli
• Arugula or other pungent green
• 1 tomato, sliced into 1/4" slices
  

Pre-heat oven to broil (550 degrees). Slice buns and place in oven face up, such that the interior of the sandwich is facing the top of the oven. Toast for 40 seconds to 1 minute, or until browned.
Heat pan (preferably cast iron) to smoking hot. Do not add oil. While pan is heating, dredge tuna steaks in blackening seasoning, being sure to fully cover each one. You won't be using oil, so it's important that no flesh be exposed to the pan's surface, or it will cause the meat to stick and tear. Cook tuna between 30 seconds and 1 minute per side, enough so that the blackening seasoning has blackened, and the fish underneath is cooked. This will cook the meat such that it is rare, with about 1-2 millimeters of fish actually cooked. If you want it cooked more, reduce the heat and cook over moderate heat to desired doneness (if cooking through, don't waste the money on sushi-grade fish).

Remove tuna steaks from pan and slice into 1/4 inch slices . This is not necessary if you're tuna steaks are relatively thing (i.e. 1/2 inch).

Assemble sandwiches. Spread aioli on the toasted faces of the buns. Arrange 1/2 the sliced avocado on each sandwich, followed by the tomatoes. Arrange the slices of tuna on top of the tomatoes such that they are overlapping. Place arugula on top. If serving arugula as a side salad, toss with vinaigrette first, then place some of the leave onto the sandwich.

Serve warm.

Suggested pairing: arugula salad tossed with balsamic vinaigrette