BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches Rachael Ray   From Every Day with Rachael Ray April 2008 SERVES 4 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 Four 3/4-inch-thick tuna steaks (6 to 8 ounces each) 1 tablespoon grill seasoning 4 large slices whole grain or peasant bread, halved 8 red-leaf lettuce leaves 1. Preheat the oven to 375°. 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.

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