Grilled Tuna Sandwiches with Onions, Bell Peppers, and Chile-Cilantro Mayonnaise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 |
1/4 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 |
1/2 teaspoon salt, divided |
4 (5-ounce) tuna steaks (about 3/4 inch thick) |
1/4 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
4 (2-ounce) sandwich buns |
4 red leaf lettuce leaves |
Directions:
1. Heat a grill pan over medium-high heat.
2. Combine first 6 ingredients in a small bowl.
3. 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.
4. 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.
5. 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.
|
|