Tuesday, July 22, 2008


serves four

8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves

Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes. In a small saucepan, heat 1 tablespoon olive oil, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare. Toast the bread and drizzle with olive oil. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.

courtesy of: Every Day with Rachael Ray, April 2008

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