Tuna Club and Peppers Recipe

Name: Tuna Club and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon slab; 1/2 cup mayonnaise; 1 tablespoon lemon juice (1 to 2); 1/2 teaspoon garlic minced; 1 pinch turmeric; 1/4 teaspoon cumin ground; 1 x salt and black pepper freshly ground; 6 slices brioche; 8 ounces tuna fresh; 1/2 cup sweet red bell peppers, roasted julienned; 2 cups arugula (roquette) washed and dried

Servings: persons

8 slices bacon slab
1/2 cup mayonnaise
1 tablespoon lemon juice (1 to 2)
1/2 teaspoon garlic minced
1 pinch turmeric
1/4 teaspoon cumin ground
1 x salt and black pepper freshly ground
6 slices brioche
8 ounces tuna fresh
1/2 cup sweet red bell peppers, roasted julienned
2 cups arugula (roquette) washed and dried

1
Start to cook the bacon so that it becomes crisp.
2
Meanwhile combine the mayonnaise with lemon juice, garlic, turmeric and ground cumin and season to taste with salt and pepp er.
3
Pan grill the bread, just until dried out or toasted; pan grill the tuna, only 3 minutes a side, or until rare.
4
Remove bacon to paper towels to drain.
5
To assemble, spread each slice of bread with mayonnaise, on one side only.
6
Slice the tuna into thin diagonal pieces.
7
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.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 slices bacon slab, 1/2 cup mayonnaise, 1 tablespoon lemon juice (1 to 2), 1/2 teaspoon garlic minced, and more.

Yes, Tuna Club and Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Club and Peppers

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