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!
Open-Faced Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun
- 1/2 large sweet potato peeled, Blade C
- 1 tbsp olive oil
- salt and pepper to taste
- 1/2 tsp garlic powder
- sriracha sauce to drizzle
- 1 tuna steak
- 2 pieces of bacon
- 1 large piece of kale or 2 smaller ones
- 1-2 slices of tomato
- 1 egg
- 1/2 avocado insides cubed
- Heat up your George Forman grill or other grill.*
- Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
- Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
- Place the noodles into a shallow bowl, about 6" wide.
- Place a piece of wax paper over the bowl and push in to cover the noodles. Place a can of something or another bowl and press firmly down onto the noodles. Place this contraption into the refrigerator for at least 15-20 minutes.
- Once the noodles are done cooling, remove the wax paper. Place a large skillet over medium-low heat and add in the other 1/2 tbsp of olive oil. Very carefully, over the skillet, turn the bowl over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
- While noodles are cooking, place avocado in a bowl and mash. Set aside.
- While noodles are cooking, cook your bacon and set aside with a slotted spoon onto a plate lined with toilet paper.
- Five minutes before the noodles are done, season the tuna steak lightly with olive oil and season generously with salt and pepper. Grill for about 5 minutes, depending on how well done you'd like it. Once done, set aside.
- Once tuna is done, place your tomato on the grill and cook for 2 minutes.
- Once everything is prepared, assemble your sandwich. Place the noodle bun on a plate, top with avocado mash, tuna steak, tomato, sriracha, bacon and top with kale.