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 bacon lettuce and tomato 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. But then again, I just love sandwiches. 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–only to be sandwiched between soft white bread? I mean, come on, that’s the very definition of a sandwich. Especially when you add seared tuna to the mix. Its seasoned outside and meaty, juiciness on the inside. I believe you’ll be eating that sandwich in fisherman’s diner heaven. Is there such a place? Just try making a tuna bacon lettuce and tomato sandwich, then you’ll know.
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!
Seared Tuna Bacon Lettuce & Tomato Sandwich
Makes 3 sandwiches
- 1 1/2 -pound tuna fillet
- 1 Large tomato
- 6 Leaves of fresh lettuce
- 6 Strips of fried bacon
- Lots of mayonnaise
- 6 Slices of white bread, toasted
- 1/2 cup of sesame seeds
- Kosher salt
- Coarse black pepper
- 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.
- 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.
- 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!