Tuna BLT With Olive Tapenade And Oregano Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3/4 cup red-wine vinegar
  • 1/3 cup dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • salt and pepper, to taste
  • 3 tablespoon dried oregano
  • 1 cup mayonnaise
  • 6 ounce yellowfin or ahi tuna
  • 2 teaspoon vegetable oil
  • salt and pepper, to taste
  • 4 slices rustic italian bread
  • 2 tablespoon mayonnaise
  • 4 slices bacon, cooked
  • 6 thin slices onion
  • 4 thin slices tomato
  • 1 hard-boiled egg, sliced thinly
  • 6 basil leaves
  • 2 arugula
  • 1/2 avocado, pitted, peeled, and sliced thinly
  • 2 ounce pecorino, grated
  • 2 tablespoon store-bought olive tapenade
Directions
  1. In a large bowl, whisk together the red-wine vinegar, mayonnaise, and Dijon mustard. Slowly whisk in the olive oil and canola oil until the sauce is thick. Add the oregano and season with salt and pepper, to taste.
  2. Preheat a grill on high heat.
  3. Coat the tuna with the oil and season with salt and pepper, to taste. Grill until seared on both sides but the center remains bright red (do not cook all the way through), about 1 minute per side.
  4. On the bottom slices for each sandwich, layer the ingredients as follows: mayonnaise, bacon, onion, tomato, egg, tuna, basil, arugula, and avocado. Drizzle each sandwich with 1 teaspoon of the oregano dressing (reserve the rest for other uses such as salad) and pecorino. Place some tapenade on the top slice and place on top of the sandwich.