Sandwich of the Week: South Edison’s Tuna BLT Chalupa

Editor
This play on the BLT is sandwiched between two toasted corn tortillas
Clalupa

South Edison

Fresh spicy tuna is the centerpiece of the sandwich. 

The BLT is one of those classic sandwiches, and more and more chefs are introducing their own plays on it to their menus. South Edison, which opened in Montauk, Long Island, in 2010, is an open and airy restaurant located right off the beach, focused on highlighting the freshest local seafood and produce. In that vein, chef Frank Fuschetto is serving a spicy tuna BLT chalupa, and it’s our sandwich of the week.

The sandwich starts with two house-made corn tortillas, which get toasted on the grill. To make the spicy tuna, whole pieces of fresh tuna are chopped and tossed with housemade chili aïoli, lime, soy sauce, and salt, as well as a few larger chunks of tuna to keep some meaty bites in the sandwich. Then crumbled bacon (which is made in-house, of course) is added, along with Mexican crema, lettuce, and tomato.

“I wanted to make it a little more spicy, a little more easy to eat,” chef Fuschetto told us. “The spicy aïoli might be too intense for a person sensitive to spice, but we can cut the spice. We are trying to create a balanced spice so everyone can be satisfied.”

With its Mexican and Japanese influences, this BLT is anything but traditional, and it certainly qualifies as great beach food. And for those who are unable to make it out to Montauk to try it, the chalupa is also available at their sister restaurant in Manhattan, Bo’s Kitchen and Bar Room

Click here for other featured sandwiches or check out the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!

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