Ahi Tuna BLTs

Ingredients

• 2 tbsp mayonnaise
• 1 tbsp prepared horseradish
• Pinch salt
• Pinch freshly ground pepper
• 1 tsp canola oil
• 1/4 cup sliced shallot
• 1 clove garlic, finely chopped
• 8 cherry tomatoes, halved
• 1 tsp packed golden brown sugar
• Salt and freshly ground pepper*
• 1 tsp caraway seed
• 1 tsp fennel seed, crushed
• 1/2 tsp freshly ground pepper
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1 lb (0.5 kg) sushi-grade ahi tuna fillets, 1 inch thick
• 4 slices thick bacon, halved crosswise
• 4 hamburger buns
• 1 cup baby arugula

Directions

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, 1/2 tsp pepper, 1/2 tsp 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. Alternatively, tuna may be grilled 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 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.