YIElD: 4 servings

Pickled onions:
1 lb., 2oz. red onions,sliced
120 ml olive oil
120 ml nut oil
120 ml.balsamic vinegar
1 each lemon and lime
fresh cilantro,as desired

Herb mayonnaise:
4 garlic cloves
2 egg yolks
1 cup olive oil
3 Tbsps.chopped flat leaf (italian) parsley
1 Tbsp.chopped dill
2 tsps.dijon mustard
1 Tbsp.lemon juice
1 Tbsp.red wine vinegar
1 Tbsp.baby capers,drained
4 anchovy filets,drained
12 yellowtail tuna medallions (50g/2oz.ea.)
2 Tbsps.olive oil
salt and pepper,as needed
12 mini brioche rolls,store bought lettuce, as needed
mayonnaise, as needed
12 rosemary sprigs (optional)

1. For the pickled onions: Slice the onions,
not too thinly, reserve. Place the oils, vinegar, lemon, lime and cilantro in a pan and bring to the boil on low heat, place the onions in a bowl and pour over the pickling marinade, cover and leave for 6-8 hours, remove and reserve until needed.
2. For the mayo: Place the garlic and egg yolks into a food processor and process together for 10 seconds. With the machine still running, slowly add the oil in a steady stream until thick and creamy, then add the parsley, dill, mustard, lemon juice, vinegar, capers and anchovies, pulse a few times until the mixture is smooth and refrigerate until needed.
3. Preheat the grill to high, brush the tuna steaks with olive oil, season and grill them quickly. Place some onions on the grill just
to warm through. Toast the buns. Place some lettuce, a tuna steak, onions and a spoon of mayonnaise on the bun, season and top with the other half, secure with a rosemary sprig if needed, serve three per person.

Recipe by Executive Chef Chris Ivens-Brown, VP Culinary Development for Compass Group. Photo by Nan Deily.