Lunchbreak: Blackened seared ahi tuna with avocado, bacon, lettuce, tomato and ponzo aioli from Green Street Local

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George Giannoulias

Green Street Local
130 S. Green Street
Chicago
www.greenstreetlocal.com

Blackened Seared Ahi Tuna with Avocado, Bacon, Lettuce, Tomato and Ponzo Aioli on Italian Toast

Ingredients:
2 slices of Turano Italian Bread
5 oz of ahi tuna
favorite blend of Cajun/blackening seasoning
1 head lettuce
1 Sliced tomato (either beefsteak or plum tomato)
1 avocado
2 slices of house cured bacon
1/2 oz ponzu aioli
1/2 Tbs vegetable oil

Directions:
Pan fry bacon to until a crispy medium/medium well and set aside. Rub the ahi tuna with blackening seasoning until coated. Pre-heat vegetable oil in pan and sear tuna on high heat 40-60 seconds.
Build your sandwich: toast the Italian bread and layer a generous slather of ponzu aioli. Then layer lettuce, seared tuna, bacon, sliced tomato, sliced avocado.
Serve with a side of fries, melted broccolini or pan seared Brussels sprouts.

Ponzu Aioli

Ingredients:
2 cups mayonnaise
1 tsp ponzu
1 oz fresh shaved ginger

Directions:
Blend together.