Fresh Tuna Blt Food

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

BLT TUNA MELTS

Steps:

• Preheat the oven to 475 degrees F.
• Place the bacon in a cold medium skillet over a burner, then turn the heat to medium. Cook, stirring occasionally, until the bacon is golden brown and crispy, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Spread 1/2 cup of the mayo on both sides of all the bread slices. Season with a pinch of salt. Place the sliced bread on a sheet tray and bake for 3 minutes. Flip the bread. Bake until light golden brown, 2 to 4 minutes. Remove from the oven and keep the oven on.
• Mix the remaining 1/2 cup mayo with the Dijon mustard, dill, tuna, 3/4 teaspoon salt and a few cracks of pepper in a medium bowl with a fork until creamy. Add the apple and bacon bits and stir until well combined.
• To assemble the sandwiches, keep 4 of the toasted bread slices on the sheet tray. Divide the tuna salad among them and spread into an even layer. Top each with 1 of the lettuce pieces, 2 of the tomato slices and 1 slice of the provolone. Bake until the cheese has melted, 1 to 2 minutes. Top each tuna melt with 1 of the remaining toasted bread slices and serve.

TASTY TUNA BLT

Steps:

• Mix tuna, dressing and tomatoes.
• Cover 4 of the toast slices with lettuce and bacon; top with tuna mixture and remaining toast slices.