- 4 Kaiser or other soft sandwich rolls
- 2 lb. ahi tuna steaks
- 8 slices applewood smoked bacon
- 1 large hass avocado
- 1 large red onion, cut julienne
- 2 TBS sherry wine
- 2 TBS olive oil
- Fresh arugula
- 1 medium lemon
- 1 bottle Silver Spring Spicy Sriracha Sauce
- Salt and pepper
In a large sauté pan, cook bacon over medium heat until crisp. Set bacon on paper towels and remove all but 1 tbs of the rendered bacon fat. Add red onion and stir to coat. Reduce heat to medium low and sauté until lightly browned, roughly 15-20 minutes.
Add sherry and cook until mostly evaporated. Remove from heat and set aside. Heat olive oil in a medium sauté pan over medium-high heat. Salt and pepper tuna on both sides. Add one of the tuna steaks and sear for 30-45 seconds on each side. Repeat with the second tuna steak. After searing, allow tuna to cool for 2-3 minutes – seared tuna is easier to cut when cold. Cut into 1/4 inch slices. The inside of the tuna should be quite pink.
Quarter avocado and cut each into thin slices.Apply some lemon juice to the avocado to prevent browning. Cut buns in half and warm in the oven.
Assemble sandwiches in the following order: bottom bun, thin layer of spicy sriracha sauce, 1/4 cup arugula, 6-8 slices of tuna, 1 tbs caramelized onion, 2 pieces of bacon, 1/4 avocado, 1/4 cup arugula, thin layer of spicy sriracha sauce on top bun. Enjoy!
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