Grilled Tuna Blt Recipe

Prepare marinade and tuna

In a shallow dish combine soy sauce, lemon juice, olive oil, minced garlic, and 1 tsp black pepper. Pat the ahi tuna steaks dry with paper towels. Place the steaks in the marinade and turn to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator). Do not marinate longer than 30 minutes to avoid altering the tuna's texture.

Preheat grill

About 10 minutes before cooking, preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C) or heat a cast-iron skillet over high heat on the stove. Brush the grill grates or skillet lightly with neutral oil.

Mix wasabi mayo

In a small bowl whisk together mayonnaise, prepared wasabi, lime juice, honey, and 1/4 tsp salt until smooth. Taste and adjust wasabi for heat and salt for seasoning. Cover and refrigerate until ready to use; flavors meld while you cook.

Cook bacon

Arrange bacon strips in a cold skillet, then turn heat to medium. Cook slowly until crispy, turning occasionally, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain.

Toast brioche rolls

Halve the brioche rolls. Lightly butter cut sides with 2 tsp butter. Toast cut sides on the grill or in a skillet until golden and warm, about 1–2 minutes. Keep warm.

Season tomato and lettuce

Slice the tomato into 1/4-inch slices. Season tomato slices lightly with the remaining 1/4 tsp salt and 1/2 tsp black pepper. Rinse and pat dry lettuce leaves.

Sear tuna

Remove tuna from marinade and let excess drip off. Brush tuna lightly with 1 tsp neutral oil. Place steaks on the hot grill or skillet. For rare center: sear 1.5–2 minutes per side (total 3–4 minutes). For medium-rare: sear 2.5 minutes per side. Do not overcook—tuna should be firm on the outside but still pink inside. Use tongs to flip once.

Rest tuna

Transfer seared tuna to a cutting board and let rest for 2–3 minutes. This keeps juices locked in and makes slicing easier.

Assemble sandwiches

Spread about 1.5–2 tbs of wasabi mayo on the bottom half of each toasted brioche roll. Place a lettuce leaf on the mayo, then 2–3 tomato slices, and 3 slices of crispy bacon (3 per sandwich). Slice each tuna steak crosswise into 3/4-inch thick slices and arrange over the bacon and tomato. Add a small drizzle of leftover wasabi mayo on top of the tuna if desired. Cap with the top roll.

Serve

Serve the Grilled Tuna BLT immediately with lemon wedges on the side for squeezing over the tuna. Recommended sides: fries, salad, or pickles.