The tangy citrus quality of the mayonnaise pairs well with the grilled tuna–a favorite of Marianne Legato. When the weather is nice, prepare this on the grill. Red bell peppers are a good source of antioxidant beta-carotene, and the amount of bell peppers in just one sandwich delivers almost a whole day’s requirement for vitamin C.
Provided by: SmallRecipe.com
Yield: 4 servings (serving size: 1 sandwich)
Ingredients:
| 2 tablespoons chopped fresh cilantro |
| 6 tablespoons low-fat mayonnaise |
| 1 teaspoon ground ancho chile pepper |
| 1 teaspoon grated lime rind |
| 1 teaspoon fresh lime juice |
| ¼ teaspoon ground chipotle chile pepper |
| 5 teaspoons olive oil, divided |
| 4 (1/4-inch-thick) slices Oso Sweet or other sweet onion |
| 1 red bell pepper, seeded and quartered |
| ½ teaspoon salt, divided |
| 4 (5-ounce) tuna steaks (about 3/4 inch thick) |
| ¼ teaspoon ground cumin |
| ¼ teaspoon freshly ground black pepper |
| 4 (2-ounce) sandwich buns |
| 4 red leaf lettuce leaves |
Steps:
- Heat a grill pan over medium-high heat.
- Combine first 6 ingredients in a small bowl.
- Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm.
- Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
- Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice, and 1 tuna steak. Cover with top halves of buns.
Nutrition Facts:
Calories 434 calories, Carbohydrate 41.8 g, Cholesterol 64 mg, Fat 11.7 g, Fiber 3.4 g, Protein 38.9 g, Saturated Fat 1.8 g, Sodium 888 mg
So easy. So cheesy. Skip canned tuna and give the classic tuna melt a gourmet twist with a seared tuna steak.
Provided by: SmallRecipe.com
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 1/2 sandwich each
Ingredients:
| 0.5 c. of Hy-Vee mayonnaise |
| 1 tsp. of prepared wasabi paste |
| 2 (8-oz.)fresh ahi tuna steaks |
| 1 tbsp. of Hy-Vee canola oil |
| 1 tsp. of kosher salt |
| 0.5 tsp. of Hy-Vee black pepper |
| 0.75 c. of Hy-Vee shredded Gruyere cheese |
| 1 avocado |
| 0.75 c. of Hy-Vee shredded Cheddar cheese |
| 4 (1/2-inch thick) slices Hy-Vee Bakery French Boule |
| 0.5 c. of Hy-Vee salted butter |
Steps:
- 1.Combine mayonnaise and wasabi; set aside. Pat tuna steaks dry with paper towels; rub with oil and season with salt and pepper.
- 2.Heat a heavy 12-inch skillet over medium-high heat. Add tuna steaks. Cook 5 to 7 minutes or until seared and still pink in center, turning halfway through. Wipe skillet clean.
- 3.To assemble sandwiches, spread bread slices with wasabi mayonnaise. Layer Gruyere cheese, tuna, avocado, and Cheddar cheese on two bread slices. Add remaining bread slices, mayo sides down.
- 4.Spread softened butter on tops and bottoms of sandwiches. Heat same skillet over medium heat. Cook sandwiches, covered, for 3 minutes or until bottoms are toasted. Turn and cook, covered, 3 minutes more or until cheese is melted and bread is toasted. Cut each sandwich in half. Serve immediately.
Nutrition Facts:
Calories 750, Fat 58g, Saturated Fat 20g, TransFat 0.5g, Cholesterol 130mg, Sodium 1300mg, Carbohydrate 18g, Fiber 3g, Sugar 1g, Protein 44g
Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.
Provided by: SmallRecipe.com
Categories: Low-Calorie Tuna Recipes
Total time: 35 minutes
Ingredients:
| 8 slices whole-wheat or sourdough bread |
| 3 tablespoons canola oil |
| 2 8-ounce tuna fillets, about 1 inch thick |
| 1/2 teaspoon plus 1 tablespoon chili powder, divided |
| ¼ teaspoon salt |
| ½ cup low-fat mayonnaise |
| 1 teaspoon freshly grated lemon zest |
| 1 tablespoon lemon juice |
| 3 cups watercress or baby arugula, tough stems removed |
Steps:
- Preheat grill to medium-high.
- Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.
- Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side.
- Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.
- To assemble the sandwiches, spread about 2 tablespoons of the lemon-chili mayonnaise over 4 slices of bread. Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread.
Nutrition Facts:
Calories 444.4 calories, Carbohydrate 32.7 g, Cholesterol 51.8 mg, Fat 18.9 g, Fiber 4.4 g, Protein 35.8 g, Saturated Fat 2.3 g, Sodium 772.2 mg, Sugar 4 g