8 slices turkey bacon
2 tablespoons extra virgin olive oil
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sundried tomatoes
2 tablespoons balsamic vinegar
2 packet splenda
1 teaspoon Worcestershire sauce
-Four 3/4-inch-thick tuna steaks (6-8 ounces each)
1 tablespoon any type of grill seasoning
4 large slices whole grain ezekiel Bread
8 red leaf lettuce leaves
Pre-heat the oven to 375°F.
On a slotted broiler pan, bake the turkey bacon until crisp, 15-20 minutes.
In a small saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sundried tomatoes, vinegar, splenda and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7-8 minutes.
Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon olive oil, one turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
Toast the bread. Top four slices with lettuce, one tuna steak, two turkey bacon strips.