4 4-6 ounce sushi grade ahi tuna steaks approximately 1 inch thick
Freshly ground pepper
1/2 cup creme fraiche
2 tablespoons mayonaise
1/4 cup freshly grated horseradish (or to taste)
Lemon juice from 1/2 lemon
Shredded iceberg lettuce
Your favorite hot sauce
Soft hamburger buns (I like potato buns)
Sprinkle the steaks on both sides with salt and pepper and rub with olive oil. Heat a gas grill to 400 degrees.
Combine the creme fraiche, mayonnaise, horseradish and lemon juice in a small bowl. Season with salt and white pepper.
Grill tuna steaks on the hot grill, just searing the outside for 1 to 2 minutes per side.
Spread the horseradish sauce on the top and bottom of each bun. Top the tuna steak with the shredded lettuce and tomatoes and sprinkle with hot sauce.