INGREDIENTS
1/2 cup mayonnaise
1 clove garlic, finely chopped
Grated zest and juice of 2 limes
2 TBSP. chopped fresh dill
2 TBSP. chopped fresh parsley
8 slices bacon
1 1/4 lbs. skinless tuna fillet
1 small red onion, sliced
Salt and pepper
2 TBSP. extra-virgin olive oil
12 slices country bread, toasted
8 lettuce leaves
3 plum tomatoes, sliced
1 avocado, halved, pitted and thinly sliced
DIRECTIONS
Combine the mayo, garlic, zest and juice of 1 lime, the dill and the parsley in a small bowl.
Cover and refrigerate.
Cook the bacon in a large skillet until crisp.
Break the slices in half.
Preheat grill to medium-high.
Slice the tuna on the diagonal into 8 thin pieces.
Season the tuna and red onion slices with salt and pepper and rub with olive oil.
Sprinkle with the zest and juice of the remaining lime.
Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes.
Grill the tuna until marked and just cooked through, turning once, 1 to 2 minutes.
Lay out 4 slices of toasted bread; top with some of the herbed mayo, lettuce, piece of tuna, avocado slices and 2 bacon halves.
Repeat layering.
Spread the remaining 4 slices with the herbed mayo.
Cut each sandwich into quarters.
Serves 4.
