For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a large grill pan on high heat until very hot.
Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.