Hello! First off, allow me to apologize for the lapse in blog entries. Personally, I moved 1800 miles to a new home (thus making the name of our blog untrue - need to recalculate some milage) and my co-bloggers welcomed a daughter, so we've all been a little distracted to say the least. Rest assured, we've been eating well, but cooking 'new' dishes hasn't been on the agenda. But I finally have a couple newbies coming this week, so stay tuned!
This one isn't so much a recipe as a great suggestion or idea for fish lovers and those lucky enough to reside by the water...oh, how I miss my old home. But I digress. As the entry title states, this is a simple BALT, but rather than using tomato, we used ahi tuna for the 'T'. What's that? You don't know what the 'A' stands for? Why avocado of course!
You'll need to slightly sear your tuna steaks first. I recommend a high heat pan, some grape seed oil (to really get the sides seared well) a little soy sauce. Cook the tuna steaks a few minutes per side and and then slice them into thick chunks.
For a condiment, try mixing some mayonnaise with chili powder and wasabi paste until it is smooth.
Finally, crisp your bacon (we used turkey to keep it healthy, but real bacon is equally delicious obviously), slice your avocado and toss some lettuce on the toasted bread, layered with the chili mayo.