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Ingredients

1. Two 7-ounce cans tuna in olive oil, drained and flaked
2. 1/4 cup plus 2 tablespoons mayonnaise
3. 1 celery rib, finely diced
4. 2 tablespoons minced red onion
5. 1 1/2 teaspoons curry powder
6. Kosher salt and freshly ground pepper
7. 8 thick slices of bacon (10 ounces)
8. 8 slices whole-wheat sourdough bread
9. 8 iceberg lettuce leaves
10. 2 medium tomatoes, thinly sliced

Directions

1. Preheat the broiler. In a medium bowl, fold the tuna with the mayonnaise, celery, red onion and curry powder and season with salt and pepper. Cover and refrigerate.
2. In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels.
3. On a large baking sheet, broil the bread until lightly toasted for about 1 minute. Spread the tuna salad on the untoasted side of 4 slices. Top with the bacon, lettuce and tomatoes. Close the sandwiches, cut in half and serve.