Dinner
Grilled Tuna Sandwich with Lemon-Chili Mayo
Juicy grilled tuna, spiced with chili, sits between slices of toasted bread while lemon-chili mayo adds bright creaminess and peppery greens bring fresh crunch.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 444
- Protein
- 36g
- Carbs
- 33g
- Fat
- 19g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 772mg
Ingredients
- 8 slices whole-wheat or sourdough bread
- 3 tbsp canola oil
- 2 8-ounce tuna fillets, about 1 inch thick
- 1/2 tsp plus 1 tablespoon chili powder, divided
- 1/4 tsp salt
- 1/2 cup low-fat mayonnaise
- 1 tsp freshly grated lemon zest
- 1 tbsp lemon juice
- 3 cup watercress or baby arugula, tough stems removed
Instructions
- 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.