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2 ratings

Tuna BLT with Olive Tapenade and Oregano Dressing

Olive tapenade and homemade oregano dressing lend an Italian twist to the classic BLT sandwich
Tuna BLT with Olive Tapenade and Oregano Dressing
BLT Fish Shack

Tuna BLT with Olive Tapenade and Oregano Dressing

This is a BLT with class and sophistication — a topping of olive tapenade and homemade oregano dressing lends an Italian twist to the venerated classic sandwich. Don't let its decidedly upmarket ingredients fool you; this is no dainty sandwich and as such should be approached with a hearty appetite.

Click here to see Reinventing the BLT — 9 Ways.

2
Servings
2716
Calories Per Serving

Ingredients

For the oregano dressing

  • 3/4 Cups 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 Tablespoons dried oregano
  • 1 Cup mayonnaise

For the sandwich

  • 6 Ounces yellowfin or ahi tuna
  • 2 Teaspoons vegetable oil
  • Salt and pepper, to taste
  • 4 slices rustic Italian bread
  • 2 Tablespoons 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 Ounces pecorino, grated
  • 2 Tablespoons store-bought olive tapenade

Directions

For the oregano dressing

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.

For the sandwich

Preheat a grill on high heat.

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.

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.

Nutritional Facts
Servings2
Calories Per Serving2716
Total Fat259g100%
Sugar9gN/A
Saturated42g100%
Cholesterol225mg75%
Protein53g100%
Carbs50g17%
Vitamin A380µg42%
Vitamin B123µg43%
Vitamin B62mg75%
Vitamin C46mg77%
Vitamin D2µg1%
Vitamin E23mg100%
Vitamin K403µg100%
Calcium932mg93%
Fiber16g64%
Folate (food)320µgN/A
Folate equivalent (total)425µg100%
Folic acid62µgN/A
Iron12mg64%
Magnesium247mg62%
Monounsaturated122gN/A
Niacin (B3)22mg100%
Phosphorus840mg100%
Polyunsaturated89gN/A
Potassium2061mg59%
Riboflavin (B2)0.8mg48.4%
Sodium2479mg100%
Thiamin (B1)0.7mg47.6%
Trans0.3gN/A
Zinc4mg29%