This recipe is effectively a BLT where T stands for “tuna!” A thick cut of tuna makes a fantastic stand-in for meat. Better still, it’s good for you, containing protein vitamin B12 and Omega-3 fatty acids. A 3-ounce portion of Ahi Tuna will only set your calorie count back by 72 calories, having just one scant gram of fat.

Ahah! Ahi

Ahi Tuna, also called bigeye tuna, can rack up 400 pounds as it swims the Atlantic, Indian, and Pacific oceans. It is a mild, tender fish leaning toward the oily side. You can cook Ahi in many ways besides grilling, including sauteing and baking. 

If you can’t find Ahi tuna to make this recipe, bluefin and albacore steaks are similar fish, giving you good results. I used a salt block as an experiment here but didn’t find it added flavor. It was, however, a flat surface for the fish.

Ingredients

• 1/2 pound bacon
• 1/2 lb Ahi Tuna 
• Cuso’s Coconut Rum Seasoning
• Toasted bread
• 2 tbsp teriyaki sauce
• 1 tbsp sriracha (more if you want it hotter)
• Edamame beans (whole, shelled)
• ¼ cup finely cut chives
• Chives

Instructions

1. Fry a 6-piece bacon weave to your preferred crispness
2. Sprinkle the Ahi Tuna on all sides with Cuso’s Coconut Rum Seasoning
3. Sear both sides of the tuna quickly. The middle should be uncooked. 
4. Toast the bread slices.
5. Mix together the teriyaki, siracha, and cream cheese.
6. Slather the bread with the cream cheese spread.
7. Place the bacon weave on one slice of bread, followed by the tuna, edamame, and chives. 
8. Sprinkle with sesame

Pitmaster’s Memo: Types of Tuna 

There are 15 species of tuna with relatively thick bodies. Here are a few:

• Albacore: The lightest white tuna with great texture. Light pink, firm, and delicately flavored.
• Blackfin Tuna: Firm, flaky, with sweet notes.
• Black Skipjack: Fatty, outstanding fish flavor.
• Bluefin: The fattiest tuna. The flesh is meaty with a medium fish flavor.
• Bonito: An acquired taste. Fatty meat with a strong fishy flavor.
• Dogtooth: Dark flesh, mildly oily flavor akin to Spanish Mackerel.
• Kawakawa: Rich, full-bodied flavor that stands up to seasoning.
• Longtail: Refreshing. Suitable for sashimi.
• Yellowfin: Dense, firm flesh with a mild sweet flavor

Sides

Asian noodle salad

Brown rice

Crunchy green beans

Garlic fries

Lemon-basil roasted potatoes.

Stuffed mushroom

From the Bar

Pale Ale

Pinot Noir

Sparkling Orange Juice

Wheat Beer

Yellow Bird