BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches


  • 8 slices bacon, preferably peppered
  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1 cup loosely packed sundried tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • Four 3/4-inch-thick tuna steaks (6-8 ounces each)
  • 1 tablespoon grill seasoning
  • 4 large slices whole grain or peasant bread, halved
  • 8 red leaf lettuce leaves


Pre-heat the oven to 375°F.

On a slotted broiler pan, bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon EVOO, one 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 sundried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7-8 minutes.

Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.

Toast the bread and drizzle with EVOO. Top four slices with lettuce, one tuna steak, two bacon strips and a pile of tomato jam. Cover with the remaining toasts.

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