Seared Tuna with Sriracha Mayo


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.


Sriracha Mayo

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.