Saturday, September 11, 2010

Tuna BLTs with Wasabi Mayo

   Even though the weather has started turning here in Tennessee, it is still summer!  Get out there and mix it up on your grill.

   The first trip my husband I took together while we were dating was to Ft. Walton, FL.  For lunch one day we stopped in at one of the ubiquitous, monster beach bars that doubles as a club during spring break and the summer.  It was close to the spot on the beach we had staked for the day, and we honestly expecting nothing of the food.  Hidden among the fried plates and generic burgers was the tuna BLT.  It was a revelation to the classic sandwich and a nice alternative to a burger.  It is meaty, hearty, and completely satisfying.  Tuna is a little on the expensive side, but this sandwich is worth it.  And I have a great tip on stretching your money with this one (if you want....)

Tuna BLT
1 1/2 lb fresh tuna, 1 inch thick (*or 1 lb fresh tuna)
4 fresh buns (I like french buns)
1 tomato, sliced
8 slices of bacon, cooked to your preference
soy sauce
vegetable oil
salt and pepper

Cut tuna into even 6 oz portions.  Brush with soy sauce, then oil.  Sprinkle with salt and pepper.  Grill over medium-high for 2-3 minutes a side.
TIP:  Grill tuna without portioning, still follow seasoning directions.  Then slice to serve on sandwiches.  Servings will be about 4 oz.  Slicing tuna instead of serving tuna in steak form is a great way to stretch a dollar in any situation.

Wasabi Mayo
1/4 C light mayonnaise
3/4 tsp wasabi powder (paste can also be used, add by 1/4 tsp until desired heat level is reached)
1 tsp lime juice

Combine and spread on toasted buns.
Assemble sandwiches.  Grilled vegetables w/ sesame ginger dressing make a great side dish.

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