Yield: 1 Servings
|8 \N||Thick slices slab bacon|
|1 tablespoon||Lemon juice; (1 to 2)|
|½ teaspoon||Minced garlic|
|¼ teaspoon||Ground cumin|
|\N \N||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
Yield: 2 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6742 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:51:46 -0500 From: Gail Shermeyer <4paws@...>