If you’re crying over your football team losing this weekend, or you don’t care about sports but your boyfriend/girlfriend/friend/dog does, console everyone with today’s BLT. Grilled tomato, a giant tuna steak, bacon, sriracha, and a sweet potato noodle bun: if that doesn’t make you forget about life’s woes, you’re a lost cause.
I really should call this recipe a BKT, because instead of regular lettuce, I used kale. Tough kale works best with this sandwich, because it’s “open-faced,” which means that it doesn’t have a top bun, only a bottom. The bun, of course, is made of sweet potato noodles.
Since I used a whole tuna steak, I had to make a larger-than life bun (instead of a ramekin), so I used a small shallow bowl that was big enough to fit the tuna steak. The best way to eat this monster sandwich? Divide and conquer: cut it in half and treat it as two. Maybe even have some leftovers or split it with a friend. Make sure they like it spicy, because the sriracha sure does give it a sting, but the juices of the grilled tomato and the creaminess of the avocado keep you from clearing out your sinuses.
Tuna is best made medium-rare, but I like everything well-done, hence the lack of pink. Make it to your preference…. it’s my blog, but it’s your life!