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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This comes from Rachael Ray's Big Orange Book. Fabulous flavors in this sandwich! Bacon, lettuce, sun-dried tomato jam and a seared tuna steak. This was a big hit at my house. I loved the tomato jam, DH and DS thought it would be better with just a thick slice of fresh tomato. The recipe specified the dry pack type of sun-dried tomatoes. I had some packed in oil and vinegar and just drained and used those. I also roughly chopped them rather than leave them whole. Ingredients:
1 tablespoon extra virgin olive oil |
1 small red onion, chopped |
2 garlic cloves, chopped |
1 cup sun-dried tomato |
1 teaspoon worcestershire sauce |
2 tablespoons balsamic vinegar |
2 tablespoons brown sugar |
salt and pepper |
8 slices pepper bacon |
4 (4 -6 ounce) tuna steaks |
1 tablespoon mccormick grill seasoning |
2 teaspoons grated lemon zest or 2 teaspoons orange zest |
1 tablespoon finely chopped fresh rosemary |
4 ciabatta rolls (toasted) |
8 leaves red leaf lettuce |
Directions:
1. Preheat the oven to 375°F.
2. Arrange the bacon on a broiler pan and bake until crisp, about 15 - 20 minutes. (I just cooked mine in the microwave).
3. Heat 1 T. oil in a small saucepan to medium high. Add the onions and garlic and season with salt and pepper.
4. Cook for 7-8 minutes, stirring occasionally.
5. Add the sun dried tomatoes, Worcestershire, vinegar, brown sugar and 1/2 cup water.
6. Stir well. Bring to a boil and reduce heat and simmer for about 7-8 minutes or until mixture thickens.
7. Season the tuna with grill seasoning, zest and rosemary.
8. Place a skillet over medium high heat. Add 1 T. olive oil.
9. Sear the tuna steaks for about 2 minutes per side for rare fish or about 4 minutes per side for cooked through fish.
10. While fish cooks, toast the rolls.
11. Drizzle the rolls with a little olive oil.
12. Place 2 lettuce leaves on each roll.
13. Top with seared tuna, 2 strips of bacon, and a big spoon ful of tomato jam. Place tops on rolls.
14. Enjoy!
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