Finely chop one of the Garlic (2 clove) and set aside. Slice the mushrooms into half inch slices. Roughly chop the Kale (3 ounce) into one inch pieces, and set aside.
Juice Lemon (1) into a small bowl, and set aside. Slice one tablespoon of Fresh Chives (0.25 ounce) into quarter inch pieces and set aside. Dice Bacon (4 slice) into half inch diced pieces, and set aside.
Remove the stems from the Fresh Basil (0.25 ounce) leaves and discard the stems. Roughly chop the leaves and set aside. Remove the crusts from the Brioche (3 slice) and set aside.
To create the vinaigrette, in a large bowl combine Dijon Mustard (1 tablespoon), one tablespoon of lemon juice, Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Olive Oil (1/4 cup). Mix until well combined and emulsified.
To create the basil aioli, in a small bowl mix together the Mayonnaise (3 tablespoon), chopped garlic, two tablespoons of lemon juice, Basil Pesto (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
In a medium saute pan over medium high heat, add Olive Oil (1 tablespoon). When hot, add the bacon and cook for three minutes until crispy, then remove from heat.
Using a slotted spoon, remove the bacon and place on a paper towel to drain. In the same medium saute pan over medium high heat, add the Cremini Mushroom (4 ounce), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook for two minutes until golden brown.
Pat dry Ahi Tuna Steak (2) with paper towels and dice into quarter inch pieces. Place in a medium bowl. Add Olive Oil (1 tablespoon), chives, and Salt (1/2 teaspoon). Mix well until combined. Place in the refrigerator until ready to use.
In a large saute pan over medium heat, add Olive Oil (1 tablespoon). Add the brioche (3 slice) and cook on each side for one minute until golden brown. Remove from heat and set aside,
Meanwhile, in the same large bowl, add the vinaigrette, add the kale, bacon, crimini mushrooms, half of the Parmesan Cheese (1/4 cup), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Mix until well combined and fully incorporated.
In the center of two plates, place the brioche. Evenly spread the basil aioli amongst the bread slices. Place the ahi tuna directly over the bread and garnish with chopped basil. Place the kale salad on the side and garnish with remaining Parmesan Cheese (1/4 cup) and a pinch of pepper.