AHI TUNA BLTS

Serves: 4

■ 2 tbsp (30 ml) mayonnaise

■ 1 tbsp (15 ml) prepared horseradish

■ Pinch salt

■ Pinch freshly ground pepper

■ 1 tsp (5 ml) canola oil

■ 1/4 cup (60 ml) sliced shallot

■ 1 clove garlic, finely chopped

■ 8 cherry tomatoes, halved

■ 1 tsp (5 ml) packed golden brown sugar

■ Salt and freshly ground pepper

■ 1 tsp (5 ml) caraway seed

■ 1 tsp (5 ml) fennel seed, crushed

■ 1/2 tsp (2.5 ml) freshly ground pepper

■ 1/2 tsp (2.5 ml) salt

■ 1/2 tsp (2.5 ml) red pepper flakes

■ 1 lb (454 g) sushi-grade ahi tuna fillets, 1 inch (2.5 ml) thick

■ 4 slices thick bacon, halved crosswise

■ 4 hamburger buns

■ 1 cup (250 ml) baby arugula

1. Combine mayonnaise, horseradish, pinch of salt and pinch of pepper until blended; set aside.

2. To prepare chutney, heat oil in a small non-reactive saucepan over medium heat. Add shallot and garlic; sauté for 3 minutes.

3. Add tomatoes and brown sugar; sauté until tomatoes are softened, about 5 minutes. Remove from heat.

4. Season to taste with salt and pepper; set aside.

5. To prepare rub, grind caraway seed, fennel seed, pepper, salt and red pepper flakes in a spice mill or coffee grinder. Alternatively, caraway seed mixture may be ground using a mortar and pestle.

6. Spread rub evenly over tuna.

7. Sear tuna over high heat on natural gas barbecue for 3 minutes per side for rare tuna. Or grill longer to reach desired doneness.

8. Meanwhile, place bacon on barbecue grid and grill until browned and crisp, about 2 minutes per side.

9. Transfer tuna to a cutting board. Cut tuna into 1/2 inch (1.25 cm) thick slices.

10. Open buns and grill over medium heat on natural gas barbecue, turning once, until lightly toasted. Remove from heat and set aside.

11. Dividing equally, spread mayonnaise mixture and chutney on each bun. Top each bun with tuna, bacon and arugula, dividing equally. Do not keep leftover tuna.