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Tuna Club & Peppers

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Submitted by louiseaulm

YIELD

2 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

8 8
SLICES SLICES BACON
slab
½ 118
CUP ML MAYONNAISE
1 15
TABLESPOON ML LEMON JUICE
(1 to 2)
½ 2.5
TEASPOON ML GARLIC
minced
1 1
PINCH PINCH TURMERIC *
¼ 1.3
TEASPOON ML CUMIN
ground
1 1
X X SALT AND BLACK PEPPER
freshly ground *
6 6
SLICES SLICES BRIOCHE *
8 231.2
OUNCES ML/G TUNA
fresh
½ 118
CUP ML ROASTED RED BELL PEPPERS
julienned
2 473
CUPS ML ARUGULA (ROQUETTE)
washed and dried *

Directions

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 pepp er.

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, pepp ers and tuna and bread, mayonnaise side down; repeat and finish with third slice of bread; repeat for the other sandwich.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 502 61% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1416mg 59%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 65g
Vitamin A 27% Vitamin C 85%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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