Seared Ahi Tuna Sandwich with Homemade Chips

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

For garlic sriracha mayo: Combine mayonnaise, lime or lemon juice, soy sauce, peeled garlic clove, and sriracha 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 the russet potato with a mandolin (2mm). Soak slices 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 brown, approximately 8-10 minutes at 350F. They will crisp as they cool. Season with additional salt and pepper to taste.

For the tuna: Combine sesame seeds and panko on a plate and mix. Dredge the tuna filet in soy sauce until completely coated on all sides. Place the tuna in the sesame/panko mix, ensuring it's covered on all sides.

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

To assemble: Spread garlic sriracha mayo on the toasted brioche bun. Layer with arugula, seared ahi tuna, thin-sliced avocado, and pickled red onion. Serve immediately with homemade potato chips.