Total Time
35mins
Prep 15 mins
Cook 20 mins

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 Nutrition

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!