2 (6 ounce pieces of tuna), seared rare
Oil to sear the tuna
Slaw (recipe follows)
Sriracha Mayo (recipe follows)
3 cups Napa cabbage, julienne
3 scallions, sliced
1 cup julienne snow peas
Picked cilantro leaves
2 tablespoons canola oil
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 teaspoon soy
1 tablespoon ginger
Puree the dressing until smooth. Mix together the ingredients for the slaw and dress to your desired consistency.
1/3 cup mayonnaise
Stir together the ingredients until smooth and well blended.
Pour a little oil into a very, very hot pan. Add the tuna and sear all over for 11 seconds per side. Remove and slice thin.
Place aioli onto baguette; top with tuna then slaw and another slice of bread and place in a cast iron pan over medium low heat and press with another pan; flip once.