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BLTT


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Serves 4 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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.

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