Seared Ahi Tuna Sandwich with Garlic Sriracha Mayo and Pickled Red Onion

For pickled onions: Place sugar, salt, water, and vinegar in a saucepan and simmer. Pour directly over red onions in a heat safe mason jar. Cover and let cool. Store in fridge. Best in 1 hour.

Combine all mayo ingredients in a blender. Blend until smooth and creamy. If the sauce feels too thin, add more mayo as needed. Store in the fridge until ready to serve.

For potato chips: Thinly slice with a mandolin (2mm). Soak in cold water, swirl to remove starches, and pat completely dry. Toss with olive oil and salt. Air fry in batches with minimal overlap until golden at 350F for 8-10 minutes. They will crisp as they cool. Season with salt and pepper to taste.

For the tuna: Combine sesame seeds and panko on a plate. Mix. Dredge tuna in soy sauce until completely coated on all sides. Place in sesame/panko mix, covering on all sides.

Heat oil in a skillet or pan over medium-high heat. Once the oil smokes, place filet face down and sear for 30-60 seconds. Flip and sear for an additional 30-60 seconds.

To assemble: Toast brioche bun. Spread garlicky sriracha mayo on the bun. Layer arugula, seared tuna, avocado slices, and pickled red onion. Serve immediately with homemade chips.