Tuna BLT with Olive Tapenade and Oregano Dressing

Olive tapenade and homemade oregano dressing lend an Italian twist to the classic BLT sandwich
Staff Writer
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
1723
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.

Nutritional Facts

Total Fat
144g
100%
Sugar
10g
11%
Saturated Fat
76g
100%
Cholesterol
91mg
30%
Carbohydrate, by difference
69g
53%
Protein
49g
100%
Vitamin A, RAE
64µg
9%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
226µg
100%
Calcium, Ca
535mg
54%
Choline, total
126mg
30%
Fiber, total dietary
19g
76%
Folate, total
140µg
35%
Iron, Fe
17mg
94%
Magnesium, Mg
129mg
40%
Manganese, Mn
2mg
100%
Niacin
22mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
473mg
68%
Riboflavin
1mg
91%
Selenium, Se
106µg
100%
Sodium, Na
1938mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
159g
6%
Zinc, Zn
5mg
63%

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.