Why I Love This Recipe
Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches
Today's recipe was inspired by one of my dad's favorite things to eat, a good BLT. Although I tweaked the traditional diner favorite to fit my tastes, he pretty much likes his the good old-fashioned way, hold the mayo. The combination of the smoky bacon with the sweet and sour tomato jam really hits all corners of your mouth. The ahi tuna adds a little more body to the sandwich, while raising the healthy quotient. I loved it with the peppery arugula, but it would be tasty with milder spinach, mixed greens, or lettuce.
Ingredients You'll Need
8 slices pepper bacon
Extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, chopped
Salt and pepper to taste
1 cup julienned sun-dried tomatoes (not packed in oil)
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
4 (6-8 ounce) tuna steaks, about 3/4-inch thick
8 slices whole-grain bread
Arugula or lettuce leaves
Preheat the oven to 375F degrees.
Line a baking sheet with foil or parchment paper and arrange the bacon on the sheet.
Bake the bacon until crisp, 15-20 minutes.
In a small saucepan, heat 1 tablespoon olive oil over medium-high heat.
Add the onion and garlic and cook until softened, about 7 minutes; season with salt and pepper.
Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar, and Worcestershire sauce and bring to a boil.
Lower the heat and simmer until thickened, 8 minutes.
Season the tuna steaks with salt and pepper.
In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add the tuna steaks and cook for about 2 minutes on each side for medium rare.
Toast the bread and drizzle with olive oil.
Top 4 of the slices with arugula, 1 tuna steak, 2 bacon strips, and a pile of the tomato jam.
Cover with the remaining slices of bread, cut in half, and serve.