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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Your family and friends will love this fun French take on a grilled tuna sandwich. Tucked into a crusty baguette, itâs fast, easy and packed with veggies and fresh flavor. âSonya Labbe, Santa Monica, California Ingredients:
2 tablespoons greek olives |
1 tablespoon capers, drained |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 garlic clove, peeled |
1 tablespoon plus 2 teaspoons olive oil, divided |
2 tuna steaks (6 ounces each) |
1/4 teaspoon pepper |
1 french bread baguette (10-1/2 ounces) |
1/3 cup reduced-fat mayonnaise |
2 tablespoons dijon mustard |
1/4 cup roasted sweet red peppers, drained and cut into strips |
4 slices red onion |
4 boston lettuce leaves |
Directions:
1. Place the olives, capers, lemon juice, peel, garlic and 1 tablespoon oil in a food processor; cover and process until finely chopped. Set aside.
2. Brush tuna with remaining oil; sprinkle with pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center.
3. Cut baquette in half horizontally. Grill bread cut side down, uncovered, for 1-2 minutes or until toasted. Slice tuna into 1/2-in. thick slices. Combine mayonnaise and mustard until smooth; spread over baguette bottoms. Layer with peppers, onion, tuna, olive mixture and lettuce; replace tops. Cut into slices. Yield: 4 servings.
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