Last Sunday, while listening to "Let's Talk Hook Up," my favorite fishing talk show on the radio, I was daydreaming about two things. Catching tuna and eating a bacon lettuce and tomato sandwich. Then it hit me, what would a tuna BLT sandwich taste like? Then one second later, one word came out of my mouth, "awesome!"
I've been a big fan of fish sandwiches all my life. And BLT's are on the top of my list. The tang of the tomatoes lathered with mayo, while combining with the crunch of the salty bacon and fresh lettuce. Then add seared tuna? That's my new recipe, a tuna BLT. I believe you'll be eating that sandwich in Fisherman's diner heaven. Just try it, then
you'll know what I mean.
It really looks like we're in for another red crab full on tuna season yet again this year in So Cal. I say, try this sandwich as soon as you catch your first tuna!
Ever tried a tuna slider? Here's an Asian Tuna Slider that's to die for!! Super quick and easy to make.
Seared Tuna BLT Sandwich (3 sandwiches)
1 1/2 pound tuna fillet
1 large tomato
6 leafs of fresh lettuce
6 strips of fried bacon
Lots of mayonnaise
6 slices of white bread, toasted
1/2 cup of sesame seeds
Coarse black pepper
Start Making The Tuna BLT Sandwich
1. First start by frying your bacon. Lay the strips of bacon into a frying pan and then add just enough water to cover them. Turn on the flame to a medium high heat until the water starts to boil. Now, begin to turn down the flame to a medium heat until the water completely evaporates. Finally, again lower the flame to a very low setting and cook the bacon until it becomes crispy. Reserve the bacon fat in the fry pan for searing the tuna.
2. Pour the sesame seeds into a flat plate or pan and then add a pinch of salt. And then combine the two with your hands. Now start rolling the tuna fillet in the mixture until the fillet is completely coated. Heat the bacon fat over a high flame and begin searing the tuna. Only allow the tuna to cook its outer coat, thereby maintaining an uncooked center. After searing the tuna place it in the refrigerator or freezer just long enough to cool off to refrigerator temperature. After the tuna cools, begin slicing the tuna into 1/4-inch thick slices.
3. Begin assembling the sandwiches by adding mayonnaise to inside of the top and bottom slices of bread. Then start adding the lettuce, tomato, bacon and seared tuna on top of each other, to the bottom slice of bread. Then finally capping with the top slice of toasted bread. Enjoy!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Staub Cast Iron 12" Fry Pan - Dark Blue http://amzn.to/2os4ZwC
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet http://amzn.to/2m9HQwS
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Cuda 10" Fillet Knife
➤ Bread Cutting Serrated Culinary 10-inch Knife http://amzn.to/2CVOsKp
➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E
➤ Stainless Steel 2 Slice Toaster Digital Control http://amzn.to/2DBJoXa
➤ Salad Spinner - 6.3 Quart Capacity
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag http://amzn.to/2CTif3a
➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL
➤ Ceramic Oval Serving Platter 15"x10" http://amzn.to/2F3D3G5
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black