Grilled Tuna Sandwich with Lemon-Chili Mayo
Grilled Tuna Sandwich with Lemon-Chili Mayo takes about 35 minutes from beginning to end. This recipe serves 4 and costs $2.47 per serving. One portion of this dish contains about 38g of protein, 20g of fat, and a total of 632 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lemon juice, low fat mayonnaise, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Eating Well. It is a good option if you're following a dairy free and pescatarian diet. 522 people found this recipe to be tasty and satisfying. It works well as a rather inexpensive main course. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is excellent. If you like this recipe, take a look at these similar recipes: Grilled Tuna Sandwich with Lemon-Chili Mayo for Two, Moroccan Grilled Chicken Sandwich with Preserved Lemon Tapenade and Harissa Mayo, and Hold the Mayo Tuna Salad Sandwich.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
3 cups watercress or baby arugula, tough stems removed
3 tablespoons canola oil
1/2 teaspoon plus 1 tablespoon chili powder, divided
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
1/2 cup low-fat mayonnaise
1/4 teaspoon salt
8 slices whole-wheat or sourdough bread
2 8-ounce tuna fillets, about 1 inch thick
Equipment:
grill
cutting board
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat grill to medium-high.Lightly brush bread slices with oil.
2. 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.
3. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side.
4. 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 Information:
covered percent of daily need
