BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches

April 2008
BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches

by 1 people

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • 8 slices  bacon, preferably peppered
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1 cup loosely packed sun-dried tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 4 6 - 8 ounces 3/4-inch-thick tuna steaks
  • 1 tablespoon grill seasoning
  • 4 large slices whole grain or peasant bread, halved
  • 8 red-leaf lettuce leaves
Directions
  1. Preheat the oven to 375 degrees . On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes.
  2. In a small saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 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 thick, 7 to 8 minutes.
  3. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
  4. Toast the bread and drizzle with EVOO. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.
Tip PAIR WITH
  • Joseph Faiveley Bourgogne Rouge 2004 (France)
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