Seared Ahi Tuna Sandwiches with Spicy Sriracha Sauce


  • 4 dinner rolls or sandwich buns
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 4 lettuce wraps, separated
  • 4 applewood smoked bacon strips, cooked
  • ¾ cup olive oil
  • 4 tuna steaks, 1 inch thick (about 8 ounces each)
  • Salt and ground black pepper, to taste
  • 1 bottle Kelchner's Spicy Sriracha Sauce
  • Vegetable oil for cooking grate


Loosely cover cooking grate with large piece of aluminum foil. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Remove foil with tongs and discard; scrape grate clean with grill brush and apply a few coats of vegetable oil to prevent fish from sticking to the cooking grate.

Brush both sides of fish liberally with olive oil and season with salt and pepper. Grill fish with lid down and burners on high without moving until grill marks form and bottom surface is opaque, about 2 minutes. Carefully flip, cooking until grill marks form on second side, about 2 minutes longer for rare (opaque at perimeter and translucent red at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeter and reddish pink at center).  Transfer to cutting board and slice tuna to desired thickness. 

Toast buns or dinner rolls on grill until golden brown and transfer to a serving plate.  Top buns with lettuce, avocado, tomato, bacon, and tuna slices.  Apply Spicy Sriracha Sauce to taste.  Serve with a side of chips.

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