Tuna Club & Peppers

This tuna club is a grown-up triple decker built on seared rare tuna instead of deli meat. The fish gets pan grilled just three minutes a side so the outside chars and the center stays ruby pink, then it’s sliced on a sharp diagonal so each piece drapes over the next layer.

The spread does real work here. Mayo gets spiked with lemon juice, garlic, turmeric, and ground cumin for a warm-spiced aioli that plays off the tuna the same way wasabi would, without fighting it. The turmeric also paints the bread a gorgeous marigold yellow.

Pan grilling the brioche instead of toasting in a toaster is the detail that ties the sandwich together. A dry pan dries out the crumb so it holds up under the weight of the fillings, and the butter in the brioche crisps at the edges.

Chef Tips

• Use sushi grade tuna since you’re serving it rare in the center.
• Let the tuna come to room temperature before grilling so the center isn’t ice cold when the crust is done.
• Slab bacon gives better chew and smoke than regular thin slices. Worth hunting for.
• Jarred roasted red peppers work fine, but blot them dry before layering so the sandwich doesn’t drip.

Variations

• Swap tuna for seared salmon or grilled swordfish.
• Add thin avocado slices for a richer California twist.
• Use sourdough instead of brioche for a tangier, chewier build.