Smoked Tuna "BLB" Sandwich (Bacon, Lettuce & Beet)

Smoked Tuna "BLB" Sandwich (Bacon, Lettuce & Beet)

This Smoked Tuna BLB takes inspiration from the classic BLT, replacing tomato with sweet roasted beets and adding rich, smoky American Tuna for a sandwich that's earthy, savory, and deeply satisfying. Crispy bacon provides crunch, peppery greens add freshness, and a tangy herb aioli ties everything together.

The key is balance. Let the smoked tuna remain in generous flakes, don't overdress the sandwich, and be sure the beets are well-drained so they add sweetness without making the bread soggy. Toasting the bread creates the perfect contrast to the tender filling, making every bite crisp, creamy, smoky, and bright.

INGREDIENTS - makes 2 sandwiches

  • 1 5 oz. can American Tuna Smoked Albacore, gently flaked
  • 6 slices thick-cut bacon
  • 4 slices hearty sourdough or country bread
  • 2 small roasted beets, peeled and thinly sliced
  • 1 cup iceberg lettuce, shredded
  • 4 Tbsp herb aioli (recipe below)
  • Freshly ground black pepper
  • Flaky sea salt (as needed)

Herb Aioli

  • 4 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped parsley
  • ½ small garlic clove, finely grated

Directions

  1. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain while reserving a teaspoon of the bacon fat, if desired.
  2. Whisk together the mayonnaise, Dijon mustard, lemon juice, chives, parsley, and garlic to make the herb aioli. Season with a few grinds of black pepper.
  3. Lightly toast the sourdough until golden. For extra flavor, brush the bread lightly with the reserved bacon fat before toasting.
  4. Spread the herb aioli generously over both slices of bread. If using whole grain mustard, spread a thin layer on one slice.
  5. Layer the lettuce on the bottom slice, followed by the roasted beet slices. Season the beets lightly with flaky sea salt and black pepper.
  6. Arrange the bacon over the beets, then gently pile the smoked tuna on top in large flakes, including any flavorful oil from the can. Resist stirring the tuna—you want its natural texture to shine.
  7. Top with the remaining slice of bread, press gently, and slice in half.  The combination of smoky tuna, crisp bacon, sweet beets, and bright herbs makes this a sandwich that's both comfortingly familiar and entirely new.
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