Ingredients

• 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.