Tuna BLT with Olive Tapenade and Oregano Dressing

Staff Writer
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
Deliver Ingredients

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.

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Nutritional Facts

Total Fat
259g
100%
Sugar
9g
N/A
Saturated Fat
42g
100%
Cholesterol
225mg
75%
Protein
53g
100%
Carbs
50g
17%
Vitamin A
380µg
42%
Vitamin B12
3µg
43%
Vitamin B6
2mg
75%
Vitamin C
46mg
77%
Vitamin D
2µg
1%
Vitamin E
23mg
100%
Vitamin K
403µg
100%
Calcium
932mg
93%
Fiber
16g
64%
Folate (food)
320µg
N/A
Folate equivalent (total)
425µg
100%
Folic acid
62µg
N/A
Iron
12mg
64%
Magnesium
247mg
62%
Monounsaturated
122g
N/A
Niacin (B3)
22mg
100%
Phosphorus
840mg
100%
Polyunsaturated
89g
N/A
Potassium
2061mg
59%
Riboflavin (B2)
0.8mg
48.4%
Sodium
2479mg
100%
Thiamin (B1)
0.7mg
47.6%
Trans
0.3g
N/A
Zinc
4mg
29%

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