Tuna club & peppers

Yield: 1 Servings

Measure Ingredient
8 Thick slices slab bacon
½ cup Mayonnaise
1 tablespoon Lemon juice -- (1 to 2)
½ teaspoon Minced garlic
1 pinch Turmeric
¼ teaspoon Ground cumin
Salt and freshly ground
Black pepper
6 slices Brioche or egg bread or good
Quality
Multi-grain bread
8 ounces Fresh tuna
½ cup Julienned roasted red or
Yellow bell
Peppers (fresh or from jar)
2 cups Washed and dried fresh
Arugula leaves

Start to cook the bacon so that it becomes crisp. Meanwhile combine the mayonnaise with lemon juice, garlic, turmeric and ground cumin and season to taste with salt and pepper. Pan grill the bread, just until dried out or toasted; pan grill the tuna, only 3 minutes a side, or until rare.

Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with mayonnaise, on one side only. Slice the tuna into thin diagonal pieces. Set some arugula on bottom of bread, then top with bacon, peppers and tuna and bread, mayonnaise side down; repeat and finish with third slice of bread; repeat for the other sandwich.

Yield: 2 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6742 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:51:46 ~0500

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