To make the pickled asparagus, place the asparagus in a pint sized canning jar. Combine the remaining ingredients in a pan. Bring to a simmer. Let simmer for about 2 minutes. Remove from the heat. Using a funnel, pour the hot mixture over the asparagus in the jar. Place a lid on the jar and store in the fridge for up to 1 month. The flavor is best after 2 days of soaking.
Place a Napoleon Reversible Cast Iron Griddle in your Napoleon Phantom 500. Ignite the burners under the griddle and preheat over high heat with the lid closed.
Coat each Ahi tuna steak in a thin layer of Kozlik’s Dijon Classique mustard. Pour the Cattleman’s Grill Everything Bagel Seasoning on a small plate. Coat all surfaces of the tuna with the Cattleman’s Grill Everything Bagel Seasoning, turning the steaks on the plate until covered.
Place avocado oil on the surface of the griddle and spread across the surface with a spatula. Place the Everything Bagel crusted ahi tuna steaks on the griddle and cook just until the surface is seared, about 2 minutes. Flip and sear opposite side, another 1-2 minutes. Stand the steaks up and sear the sides. Remove from the grill while the center is still cold.
To make the horseradish cream, combine the ingredients and whisk well to mix.
Combine the ingredients for the vinaigrette and whisk well. Add the arugula to the bowl and toss to coat.
Slice the Everything Bagel Crusted Seared Ahi Tuna and serve over the dressed arugula, topped with a drizzle of horseradish cream.